Peppers are a warm-season vegetable whose plants produce an abundance of fruits when in season. Peppers usually begin ripening on the plants in mid-summer, and continue to produce until the cool nights of fall begin to slow them down. Whether you are growing hot peppers or one of the sweet varieties, deciding what to do with the bounty is vital. Proper storage allows you to space out your pepper consumption so you don't become tired of them before summer is over.
Rinse harvested peppers under cool running water to remove any soil or dirt. Rub off dirty spots with your fingers, taking care not to puncture or scratch the skin with your fingernails. Pat the peppers dry with a paper towel.
Place the peppers in a perforated plastic bag, or in a paper bag with the top open. Store in a location whose temperature is between 55 and 60 degrees Fahrenheit, such as a pantry or cellar, for up to two weeks.
Place the peppers in the refrigerator if you don't have a 55-to-60-degree location for storage. Store them in the vegetable crisper drawer for up to one week.
Freeze peppers for long-term storage of three months or more. Cut the peppers open and remove the seeds. Leave them whole or cut into slices, then place them in a freezer bag. Squeeze out the excess air in the bag, seal it and place it in the freezer.