Life's too short for chopping & mixing

[Mad Cook]

worth a pop,tax!!i mean,if they were going to go mouldy anyway,what's the worst that can happen?they go mouldy.i would recommend using the red wine vinegar tho'.i have a sneaking suspicion that the grape must has more to do with it then meets the eye.steve kroll would be the chap to ask,as he is the"wine king" & grape must is a byproduct of wine making.

There's grape must in Balsamic vinegar - mind you, I wouldn't use BV to preserve things

 

[Mad Cook]

The Pepperdew peppers, which are a bit hotter than the usual peppers in a jar, have a little round plastic thing-umi-jig that goes inside the jar and holds the peppers under the liquid. Perhaps it might be worth looking for a brand of roasted pepper which has a similar gadget? Being under the liquid and away from the air might prevent the mould.

Necessity being the mother of invention, perhaps you could improvise with something plastic.