Yes you will need to freeze them. You can always go to smaller jars but you can never safely increase the jar size over what is called for in the recipe. The processing time required has never been tested for the larger jars so would just be guessing. That guessing is especially risky with low acid recipes such as this.

Dave

I've made the recipe linked below from the Ball Fresh Preserving site. It uses pints. I'm not sure how it differs from the Ellie Topp recipe, but we've found it to be quite good

Here is a link that might be useful: Pickled roasted red peppers

Thank you for the input! To the freezer it goes. I will have to try the other recipe. You folks rock!