Recipe(tried): Roasted Peppers and Hot Pepper Slices in Vinegar - Two capsicum preservation methods

Hello Mick, I have had the pleasure of your problem in years past. You don't say if the peppers are hot or sweet, but here are my favorites for each: for sweet peppers, char the skins in a hot oven, on a grill, or over a gas flame. Really burn those suckers! Then rinse the burned skin off, seed, and freeze. (Lots of recipes these days call for this technique.)If the peppers are spicy, cut them into rings, put in jars, and cover with boiling vinegar. You can can them, but if you plan to use within a few weeks, they will keep fine as long as you refrigerate them. These are beautiful if you use a mix of pepper colors, and friends always appreciate a bottle or two. The vinegar left when you've eaten all the peppers makes great hot and sour Chinese soup, too.