Leon,
Definitely - take you rifle shooting in the spring if you fancy it?
Big John,
I am experimenting a lot this year. I have slice some top to bottom, de-seeded and put in jars and then covered in olive oil. Some I have finely chopped in "circles" and put into small (cranberry sauce sized) jars and pickled in white wine vinegar. I have pricked some huge Fresno Chillis with a fork, packed them in a large kilner jar and covered in vinegar. I reckon slicing and vinegar is a sure fire way of preserving.
We use a lot of chillis so I want to get the technique right for growing a years supply next year. I suspect a combination of tchniques will be used in the end - half chillis in oil (chilli oil is so useful anyway) and sliced in clear vinegar. No blanching or spices needed with the pcikling - they are a joy to do! Planning on some chilli chutney with the last Jalapenos.
Everything is fruiting like mad this year - thought of you when filling my smock pockets with sloes tonight Leon - got a good few pounds so reckon theres a few bottles of sloe vodka to come (I'm not allowed Gin - I like it but it makes me a little errm...... cross??
)
Red