If you used at least half 5% strength vinegar it's a safe pickling solution. but they do need to be processed in a boiling water bath.

They'll be fine refrigerated. Let them sit in fridge for a couple of weeks to 'pickle'.

There are some safe pickled pepper recipes here:

Here is a link that might be useful: pickled vegies

I agree, as long as your vinegar/water ratio was strong enough, they'll be safe in the refrigerator, but they should be sealed using a boiling water bath.

Annie

I suggest you check out the link below to the National Center for Home Food Preservation and take the "Preserving Food At Home" Self-Study Course. This web site has up-to-date information and tested for food safety recipes.

Just because a jar lid seals doesn't mean bacteria can't develop into a deadly toxin if they are improperly processed, and I didn't read where you heat processed them in a water bath at all, and open kettle canning is considered an unsafe method.

From the National Center for Home Food Preservation:
"Many recipes passed down through the years or found in older cookbooks do not include instructions for processing. The foods are usually canned by the open kettle method, sealed and stored. Foods prepared in this manner present a serious health risk." particularly low acid foods. To minimize the risk of food spoilage, all high acid foods should be processed in a water bath canner or pressure canner and all low acid foods in a pressure canner."

You may want to check with your County Extension Office (food service agent) for more information and tested recipes and methods. They may also have home-canning classes available.

-Grainlady

Here is a link that might be useful: National Center for Home Food Preservation

Thank you everyone. I put them in the fridge a day after canning. They were very cool because we have had lovely fall weather. I did not use the water bath, which is my concern. Should they be consumed at all at this point?

Sher, your recipe could help in answering that, we don't know what the ratio of vinegar to water was that you used, how much of each.

I used 3 cups of vinegar and 5 cups water

That's not an especially acidic brine, ratio of minimum of 50/50 (or minimum 4 cups vinegar to 4 cups water) would have made me more comfortable.

In fact, your recipe is sounding very familiar to one I admit to open kettle canning for pickles many seasons, that I've now retired and no longer make. The pickles never sickened anyone that I'm aware of, but I'm just more confident using tested recipes and current guidelines to serve my family and friends. I'm sure that's not what you wanted to hear.

You're probably feeling a little beaten up by now :) but your method has another issue. Clean and sanitized from the dishwasher is not the same as sterilizing your jars, they should have been boiled for anything not processed (either boiling water bath processed or pressure canned, either one) for at least 10 minutes. Processed 10 minutes or longer and starting dishwasher clean is great....

Oh dear. As Morz mentioned, I would be far more comfortable with a brine of 50/50 vinegar and water.

I also admit to open kettle canning Chase's dill pickles, but I know the risks and am willing to take them. I never advise anyone else to do it, unless they are also aware of potential issues with the method.

Annie

I have tried to post a response so here goes again..... 3cups vinegar 5 cups water