[CH] Preserving Color of Chiles

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I'm going to put the remnants of my fall Chile crop in a couple of narrow glass jars and cover them with white vinegar, stictly for decorative purposes. When I have tried this in past years, the vibrant colors (hab orange, lemon drop yellow, jal and Thai dragon reds) start to fade after a few months on the shelf, even when stored out of direct sunlight.  Anyone have any thoughts about how to preserve the colors of the goodies?

Regards,
Len Eggert
leggert@sysplan.com

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