I would immediately grind them up in a blender. add a little vinegar if necessary. Now measure your amount and double it up with vinegar. one part blender pepper plus one part vinegar. It is ok to add more vinegar. Put into a stainless steel pot and bring to a short boil. keep boil for 5 or 10 minutes. Then bottle up. no salt needed.

What you did was to encourage bad things to grow. The vinegar will sterilize it all. but boil for awhile in the hot vinegar.

I would not ferment because you have the bad guys going wild right now. Best to just sterilize it fast. If you want to ferment always use good clean fresh food. It can take weeks to produce enough acid to kill off the bad guys. with vinegar you will get instant sterilization.

Do NOT add any water to dilute the vinegar. If you have enough you can do BWB in the jars. But you can keep them in the refrigerator without the BWB. If you are in doubt simply add more vinegar. Vinegar sterilizes. Salt does not sterilize.

Personally I wouldn't feel comfortable using these peppers. I would discard.

Entirely aside from any potential safety issues, I have a feeling they won't taste very good. Basically they're rotting.

Carol

I agree with Carol. After 'several days' of soaking these are beyond salvaging - in terms of both safety and quality.

Dave

I agree, throw them away. Not worth getting sick over some rotten food.

When in doubt, throw it out.

It's not worth gambling with your health to save a few peppers.

Thank you everyone...I have thrown them out, as you advised. Thanks again!

Michele