FREEZING PEPPERS CHILLIES CAN BE FROZEN WHOLE OR CHOPPED. WHOLE CHILLIES NEED NO PROCESSING, JUST WASH AND DRY THEM THEN FREEZE THEM. IF YOU WISH TO FREEZE CHOPPED CHILLIES, I WOULD SUGGEST SKINNING THEM FIRST AND THEN AFTER CHOPPING PLACE THE CHOPPED CHILLIES INTO ICE-CUBE TRAYS AND FREEZE LIKE THIS. THEN WHEN A RECIPE REQUIRES CHOPPED CHILLI YOU CAN USE IT DIRECT FROM THE FREEZER. I DO NOT THINK FREZZING CHILLIES WILL SPOIL THEIR TASTE AT ALL.

PICKLED PEPPERS PEPPERS CAN EASILY BE PICKLED IN A BRINE OR VINEGAR SOLUTION. THE DIFFERENT COLOURS MAKE A GREAT LOOKING JAR. TO PICKLE PEPPERS, FIRSTLY YOU NEED TO POKE LITTLE HOLES IN THEM NEAR TO THE STEM. YOU NEED TO THEN PLACE THEM IN STERILISED JARS, IT IS ALSO POSSIBLE TO ADD OTHER VEGETABLES SUCH AS ONIONS, GARLIC, CARROTS, CAULIFLOWER, BROCCOLI ETC. ONCE PLACED IN THE JARS COVER WITH A SOLUTION MADE FROM HALF WATER, HALF VINEGAR AND 1-2 TEASPNS OF SALT PER PINT OF LIQUID. SPICES SUCH AS DILL OR A PICKLING SPICE PACKET CAN BE ADDED AT THIS TIME. THEN SEAL THE JARS AND LEAVE TO PICKLE FOR BETWEEN 4-6 WEEKS.

A GREAT LITTLE IDEA FOR LEFT OVER CHILLIES PICKLED CHILLI GARLIC USE AS MANY BULBS AS YOU WISH AND THE MORE CHILLIES THE BETTER PEEL GARLIC CLOVES AND PLACE INTO STERILISED JARS, ADD WHOLE CHILLIES AND PICKLING SPICE. WARM UP A MIX OF CIDER VINEGAR AND WINE VINEGAR, AND POUR OVER GARLIC. THEN SEAL AND LEAVE FOR 8-12 WEEKS THEN ENJOY!!!!!!!!!!!!!!!