>I don't pickle them Dave, I make hot sauce out of them. Do a Google on
>this group and you should come up with a zillion posts on "how to." HTH

Yeh, I know. I meant fermenting when I said pickling. I remember reading
your post about making hot sauce, and I found it on the Pepper Fools site.
I have Hungarian Wax, cayenne, Cowhorn, Anaheim, New Mexico Big Jim,
jalapeno, some Pablanos and lots of tiny little Super Chilis. I wonder if
any particular ones work better or not as well for your hot sauce, and I
like a little less heat than many people also. I have dried most of the
cayennes and super chilis, but there are still quite a few left. Also,
quite a few of them will not be ripened to red before it's too cold to leave
them any longer. Can I still use them green for hot sauce also? Thanks...

Lightnin Dave