Pickled Chilli's

Bring a mixture of 50 per cent brown vinegar and 50 per cent water to the boil, put the chillies in for no more than a minute, take the mixture off the heat and let the chillies cool in the mixture. Bottle when cool. Delicious and last forever.
Regards
Baggy

Franga,

They will freeze pretty well too. Also, you might like to dry some and then chop them up in the blender. Tip though, don't stick your nose in the blender to smell them after chopping up. I did it once and re-defined pain in a heartbeat.

Matt.

You can dry them, drop them into olive oil (or vodka) as well. There is also a thing called chilli jam that you can use when cooking. I have never made it but the (tiny) jar I have makes things so hot as to be unbelievable. Possibly because it is made from Habanero chillies. Nb if you want to drink the vodka don't put to many chillies in as the capsaicin (hot bit) appears to be soluble in alcohol!!

Steve