Yes, now I can say that we really like peppers in vinegar - sweet-sour, crunchy and flavorful. Although I tried a recipe for cold-preserved round peppers about 8 years ago, I didn't succeed - initially they were good but very quickly they fermented and broke down (in an apartment room, a bit warm). This year I repeated the experience, but I hope it will be successful in the end, because they are too delicious and it's a shame not to enjoy them in winter. This time I made sure more, I still don't know how they will stay in my new pantry (also for the apartment, but a bit cooler) so in 2 jars I put half an aspirin pill, 2 I left them test, to see what they will do without preservative and 2 keep them in the fridge (one of which has already been eaten :))
I will keep you updated with their evolution, but because it is not an exaggeratedly large amount, they are also kept in the refrigerator - I made 6 800ml jars, but I didn't put them in there. Because each pantry and cellar has its own specifications, you have to test for yourself how they will look - but I can honestly say that they are worth the effort, they are too good!
What I would notice in the recipe is that although there is some vinegar here, after mixing everything and leaving the juice of the peppers, it loses its strong smell and sour taste - the peppers are more sweet than sour, just to our liking.