I just put up pepperoncini peppers and recipe that I used made way too much brine. The brine is made from 2 cups water, 10 cups vinegar, horseradish, and sugar. It called for 4 quarts peppers which I had but only made 5 pints of peppers. I probably won't have more peppers for 1 week+. I hate to throw out if it would keep in the frig. I'm thinking it will be OK with all the vinegar but wanted some advice from people who may have been canning longer than myself. Thanks!