You can dehydrate them and store as is or grind them into powder. Many make decorative wreaths out of them for hanging in the kitchen to use for cooking.

You can freeze them for use in cooking (thawing will turn them soft). You can ferment them to make a tabasco-like flavored vinegar. You can pickle them as hot peppers.

Which method interests you the most for more details?

Dave

Dave, I would like to know more about fermenting.

Do you have experience with fermenting? Just need to know how much detail you need. And what fermenting equipment do you have access to?

Basically it boils down to remove stems, chop the peppers (food processor works good), press the mix into a fermenting crock or large glass jar, dissolve 3 T of canning salt (no table salt) per each 5 lbs. of peppers in just enough boiled and cooled water to cover the peppers, pour it over the peppers, and cover/seal the jar (how you seal it off all depends on the types of container you use) and set it in a cool dark place for 7-10 days.

Meanwhile I linked a couple of good discussions on fermenting peppers for you with lots of info.

Fermenting hot peppers

fermented pepper sauce

Dave

I have made sauerkraut, so familiar with the process. Will the recipe work with green hot peppers? I have very few red ones.

I have made sauerkraut, so familiar with the process. Will the recipe work with green hot peppers? I have very few red ones.

It works just fine. You'll want to chop up the peppers a bit as they're hollow, and you need to expel all the air.

Thx.