Yes, now I can say that we really like red ruffled peppers in vinegar - sweet and sour, crunchy and flavorful. I tried a recipe for canned ruffled peppers about 8 years ago, but I didn't succeed - initially, they were good but very quickly they fermented and got spoiled (in a flat pantry, a bit too warm). This year I repeated the experience and I hope it will be successful in the end because the peppers are too delicious and it would a shame not to be able to enjoy them in winter. This time, I took extra precautions. I still don't know how they will keep in my new pantry (also in a flat, but a bit cooler) so I put half an aspirin in 2 of the jars, I left 2 without, to test and see how they will do without preservatives and I keep 2 jars in the fridge (and one has already been eaten :))
I will keep you updated. If it's not such a large amount, they can also be kept in the refrigerator. I made 6 jars of 800ml each, but I didn't store them all in there. Each pantry or cellar is different, so you'll have to try for yourself and see how the peppers will keep in there. What I can honestly say is that they are worth the effort, they are too good!
Another note on the recipe: although there is enough vinegar, after mixing everything and when the peppers have released the juice, the vinegar loses its strong smell and sour taste - the peppers are more sweet than sour, just the way we like them.