I think it would be best to leave them on the plant until you have enough to do what it is you want to do. Fresh picked peppers will give the best results. That said, if you pick and handle them carefully so as to avoid any bruising or nicks, they should last at least a week in the veggie crisper section of your fridge. Fresh-picked is best though.

Only a week or less left out. You can freeze any pepper but they get mushy, but you can use them in soups. You should leave them on plant till you need them. It depends how you want to use them. You could pick then just put in a jar in fridge with one part vinegar 2 parts water; they'll last months, but they will be pickled, and you may not be able to use them in cooking. Or you could dry them, but because the skin is so thick, they may mold leaving out unless you split them in half to dry. Or dehydrate them with a dehydrator.

For your jelly, you can stem, seed and freeze them until you have enough. They'll be a lot better after they're ripe.
John A

Thanks everyone!! I think I will hold off picking any more until I'm ready to use them right away.

cheezdoodle: I am kind of in that same position with my Sweet Banana Peppers and a couple other varieties. I think I will hold off as long as possible, then when I have to picks some, I will. Then I will refrigerate them and then wait several days to pick the rest.
I hope to can a bunch this year.
Bruce

Hi everyone - many of you talk about leaving peppers on the plant until you are ready to work with them. How long can this be? I've done other vegetables like squash and cucumber that must be picked often. If peppers can be left for a while, how long? I have a giant marconi that is almost turned red, but I don't have a use for it for a while - would like to wait a little bit before picking. How long can I wait? Thanks!

You can leave them on the plant for a little while after they ripen, but, eventually, they will start to shrivel up. You should be ok for a week or two. The only way to know for sure, is when they start to shrivel. Many factors - type of pepper, temps, amount of sun, water, etc...

Tsheets is right. What I do is just keep an eye on the red (ripe) peppers and just squeeze them lightly once a day or so. If they are still firm, then no worries. If they start to get a bit soft, then time to pick and you make take that as a cue that the others that ripened around the same time should be picked at that time also or very soon.

Don't squeeze them too hard or you might damage the peppers, just test to see if they are still firm. They should be just as or nearly as firm as a green one.
Bruce