Preserve roasted peppers at home with vinegar, kosher salt and olive oil. Properly prepared and stored roasted peppers stay preserved in the refrigerator for up to one year.
To preserve roasted peppers, start by peeling away and discarding all of the skins. Collect liquid from the peppers into a bowl. Trim the tops off the peppers, and cut each pepper down its side to open it. Discard everything inside the peppers, except for any liquid.
Dredge the peppers in vinegar, such as apple cider or red wine vinegar. Ensure that each pepper is completely covered in vinegar, and set them aside. Reserve the vinegar and pepper liquids. Sprinkle and toss the peppers with a pinch of kosher salt, twice. Add enough vinegar to the canning jars just to cover the bottoms. Fill the jars with peppers, reserving 1/2 inch near the top.
Remove air bubbles from the jars by running a knife along the inner edge. Add more of the reserved pepper and vinegar liquids as needed while still maintaining one-half inch of space inside the tops of the jars. Top off the jars with olive oil, leaving a 1/4-inch space at the mouth. Once sealed, store the jars in the refrigerator for up to one year.