Thank you so much Rhizo and Flora! I thought that's what they might be, but wasn't sure. I've never grown Snapdragons before, but they're right up there on my favorite's list now!

Well this is difficult to answer as it is basically going to boil down to your choice. From your description of the steps these in no way whatsoever would be considered safe to eat per the recognized USDA guidelines. And unfortunately since they are packed in oil there isn't anything you can do to make them safer. This is a very old European or perhaps Middle Eastern method of "preservation". Those that practice it would argue that it is safe because no one has died from doing it. At least not that they know of. Those of us who prefer a somewhat better guarantee of safety would never eat them. Your choice. Peppers are a low acid food and to be properly preserved they must either be (1)pickled in a strong vinegar solution and processed in a boiling water bath OR (2)they may be pressure canned in water OR (3) they can be fermented for 1-2 weeks in a salt solution and then refrigerated OR (4) mariated using the tested and approved instructions of: MARINATED PEPPERS Bell, Hungarian, banana, or jalapeno 4 lbs firm peppers 1 cup bottled lemon juice 2 cups white vinegar (5%) 1 tbsp oregano leaves 1 cup olive or salad oil 1/2 cup chopped onions 2 cloves garlic, quartered (optional) 2 tbsp prepared horseradish (optional) After blistering skins, place peppers in a pan and cover with a damp cloth. Cool several minutes; peel off skins. Mix all remaining ingredients in a saucepan and heat to boiling. Place 1/4 garlic clove (optional) and 1/4 teaspoon salt in each hot half-pint jar or 1/2 teaspoon per pint. Fill hot jars with peppers. Add hot, well-mixed oil/pickling solution over peppers, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process for 15 mins You do not have to roast them but then you'll need to cut slits in them and the oregano, onions, garlic, and horseradish are optional. If these jars are less than 24 hours old you might be able to dump them and re-do them using that recipe. The steps you describe above sound like an attempt to do all three but for far too little time each step of the way. Then storing them in oil with no aded acid only serves to create the ideal environment for anaerobic bacterial growth and isn't recommended. Hope this helps. Dave

I wouldn't order sight unseen either. it is a good way to see options and weed out the real 'nos'. I have also found that often what i like online, I do not like in real. some that look beigey online are more toward the pinky/blush color in real etc. I am using it to make a list of what i want to see when I go to a major flooring store tho. I'd buy from a local store also. i noticed a few rather nice ones (plain and more beige/gold in color) on Armstrong in the past few days that I do not remember seeing there even 1 month ago! hopefully 1 or 2 of those will be ok when i see them in real. who knew picking this stuff out would be so much work and so time consuming? I didn't! lol! I am limiting myself to sheet vinyl that can be floated tho. seems easiest and best for me - and no glue smell! good luck with yours.

A window that lets in that much light and air is not correctly installed. Get them out there ASAP. Imagine the moisture it's going to let in.