I'm looking at recipe from Joy of Pickling for refrigerated bell or pimentos. LindaZ cuts them up, packs cold, pours a boiling brine over them

She uses a l.5 to 3 vinegar to water brine, while you use 6 vinegar to 2 water(or 3:1) a stronger brine.

She says hers should keep well in the refrigerator for 6 to 8 weeks. With your stronger brine, I would think you'd get a longer storage time... you should be able to tell when they start deterorating.

I've had similar cuke pickles last well over 6 months.

kay

Like you, I'm on the hunt for Crisp and Crunchy pickles, be they peppers, cukes, or whatever. I'm going to try pickles crisp next year.

k

The stronger the brine the longer the shelf life, which is why you'll get conflicting information.

If it's a large batch and you have the room, you might try freezing some of the pickles. Thaw in the fridge when needed.

Carol

Carol hit the nail on the head. ;) Straight 100% vinegar brine would have the longest fridge life - IME in my fridge that's about 3-4 months max. Beyond that they begin to deteriorate rapidly. The more you dilute the brine the shorter the shelf life unless you process them.

Dave

when using whole peppers, I've seen advice to cut a slit in the side, so the brine will penetrate quicker. I haven't tried it, but it makes sense.

kay

don't know how you were doing the strawberries, but here's my fav ... it's a perserve using whole berries. they stay plump in a thick syrup ...don't really set.

STRAWBERRY PERSERVES

Source: Cooperative Extension Service of the University of Georgia.
The berries remain whole and plump -- do not expect the syrup to set... it's a syrup.
Makes about 4 half pints

1 1/2 quarts strawberries stems removed
5 cups sugar
1/3 cup fresh lemon juice

Chose firm red, ripe berries. Do not use berries with hollow cores.
Combine strawberries and sugar. Let stand 3 to 4 hours. Bring strawberry mixture slowly to a boil, stirring occasionally until sugar dissolves. Add lemon juice. Cook rapidly until berries are clear and syrup thick, about 10 to 12 minutes. Pour into a shallow pan. Let stand uncovered 12 to 24 hours in a cool place. Shake pan occasionally to distribute berries through syrup. Heat mixture and pour hot preserves into hot sterile jars, leaving 1/4" head space. Wipe jar rims and adjust lids. Process 5 minutes.

I note you're Zone 8, so if you have access to figs, here's a similar recipe

FIG PRESERVES

Source: NCHFP
Yield: 5 pints
Fig preserves were one of Dad's specialities. He didn't use the lemon and he didn't BWB, just sealed 'em. Do not expect the syrup to 'set' .. it's a syrup.

3 quarts figs
3 quarts boiling water
4 cups sugar
1 1/2 quarts water
2 lemons thinly sliced (optional)

Pour 3 quarts boiling water over figs. Let stand 15 minutes. Drain and discard liquid. Rinse figs in cold water and drain. Prepare syrup by mixing sugar, 1 1/2 quarts water and lemon. Boil rapidly 10 minutes. Skim syrup; remove and discard lemon slices. Drop figs carefully into the boiling hot syrup, a few at a time. Cook rapidly until figs are transparent. Remove figs and place in shallow pan. Boil syrup until thick, pour over figs and let stand 6 to 8 hours.
Reheat figs and syrup to boiling. Pour hot preserves into hot sterile jars, leaving 1/4" headspace. Wipe rims of jars and adjust lids. Process 5 min BWB.

KAY