Les Hemmings wrote:
Hi all....

Have a glut of Scotch Bonnets this year... Would like to preserve
them for use over the winter. Have been thinking about mincing them
into some white vinegar with sea salt and putting the resultant mush
into a big Kilner jar.
Anyone tried anything similar? Any better ideas?

All tips welcome...



I hear they go very well with marrow and courgettes ;o)


Ian