How to tell if preserved chillis are still good? I grew dozens more chillis than I was able to use this year so rather than throw them away I preserved them in a mason jar. I didn't have a lot of time to do it so I looked online and an article (which I can't find now) said I could just preserve them in vodka - I cleaned the mason jar with boiling water, washed, chopped and de-seeded and de-stemmed the chillis, then put them in and covered them in vodka. 

They've been sitting for around a month now (I haven't had much cause to use them yet) and the other day I moved the jar and the liquid inside splashed up to the top and I noticed that some of it escaped past the rubber seal. So now I'm kinda worried that the jar isn't sealed properly and that instead of being preserved they're just rotting in there.

Is there any way to tell for sure? They don't smell anything other than spicy.
Alcohol is a disinfectant, so any bacteria sitting around for a month in vodka have been thoroughly killed...

The only thing to worry about is that if some of the chillies were not completely submerged all of the time, you might have a slight problem.  The symptoms to look for is discolouring: look for brown / black spots / extremities.

If not: no worries: they're still good.