For those I'll use in the upcoming year until the next harvest, I just stovetop pickle them with salt, vinegar, sliced, PEELED, carrots, a few cloves of garlic, and a brief boil to bring the outside to 140F for about 8 minutes. I then store them in the fridge.
I haven't died yet.
/johnny
Thank you! I’ll give it a try this year. We always end up with so many peppers and not enough freezer space.