Babyhuggies, I found this same information on a couple of different sites:
"Specific problems exist when canning pickled peppers in oil. Follow the recommended amount of oil (2 tablespoons per pint) and allow proper headspace. Peppers in oil need additional processing time over recipes not containing oil. If peppers to be home-canned contain oil, take care that no ingredients touch the jar rim or flat lid. The oil tends to soften the natural rubber-based lining found in some brands of home-canning lids and may result in loosening of the seal over time. The Kerr Company, for example, does not recommend using their lids in products canned at home with oil."
It was also mentioned several times that botulism can be a problem with oil-packed vegetables if they aren't done exactly right.
I don't mean to discourage you, but botulism is tasteless, oderless, and deadly.
We get by with a little help from our friends