Originally Posted by Timothy
I would suggest using proper canning procedures, including sterilizing the jars and lids prior to filling.
Using smaller jars would also be a good idea, because it would take less time for you to empty each jar and thus reduce the chance of bacterial growth in the opened jar.
The "Ball Blue Book Guide to Preserving
" is the best $10 you'll ever spend for gaining knowledge about canning and preserving food.
I second this!! I use the Ball Blue Book and actually pickled my first batch of serranos last year. They were fantastic, oh my. I'm planting more this year...
A pint jar is a great size to use in our house since we only use a couple of peppers at a time.
But yes, your jars needs to be sterilized as do the lids. Once your peppers were packed in with the vinegar, you would process in a boiling water canner for the length of time specified in the book. They sell the canners at Wal-mart for $20, I think. Worth it for the safety of your food!! They're essentially a large pot with a wire rack in it to hold your jars.