Pack the peppers into the clean jar. Pour the cold vinegar over and cover tightly. Set aside for 10 days in a cool, dark place.
Pack the peppers into the clean jar. Bring the vinegar to a boil in the saucepan. Immediately pour over the peppers. Let cool; cover tightly. Set aside for 7 days.
Do not process in a canner or by a canning process in either method.