Here is a recipe for pickled chillies. This is a great way to preserve all those chillies. Refrigerate after opening.
1/3 cup coarse salt
3 cups water
750ml bottle white vinegar
Extra 1 tablespoon coarse salt
2 tablespoons black peppercorns
1. Wash chillies thoroughly. Use rubber gloves to protect hands from burns when cutting chillies. Cut stalks from chillies, cut away any bruised or marked parts of chillies, do not remove seeds.
2. Place chillies, salt and water in a bowl, stir until salt is dissolved. Cover, stand 24 hours. Drain and rinse chillies.
3. Pack chillies into hot sterilised jars. Combine vinegar, extra salt and peppercorns in a pan. Cover; simmer gently for five minutes. Remove from heat; stand for five minutes. Pour over chillies, seal while hot. Store in a cool, dark place for six weeks before using.