"len garden" wrote in message
...
g'day jim,

pickling using good cider vinegar but as has been said alters the
flavour by adding tha vinegar taste.

you could chop them up with white pulp seed in or out depending on
waht heat range you like, and freeze them in usable quanitites for
cooking, that is when yo are cooking you take out a pak' and add it
without defrosting it.

they can be dried.

our prefferd method was to chop them up bring them to simmer for a
while then pour into sterile warm jars and lid them kept in the fridge
they last a long time that way, we just threw out the last little bit
in a big jar that has been going for about years.

again whatever method you use if you don't want them too hot remove
the pulp and/or seeds, the pulp is the hottest part, followed by the
seed and the flesh is the least of the heat.

you always end up with more chillies than you can poke a stick at, so
maybe search online for recipes for making sauces etc.,. you may then
be able to give some away not many want chillies just for chillies
sake.

Len
made the chilli sauce yesterday, it ended up like chutney with a kick. Used
the recipe of a friend who when she made them made Chilli sauce (go figure).
Will have fresh and frozen to use.
Jim

Found this during a search looks good.

http://www.cjp.net/cuisine/index.htm