Yes. You can pickle any member of the capsicum family. I have done this with birdseye chillies. Place whole in jar, add brine (1TSP salt to 1 cup of water) to cover and weigh down to keep submerged. After they're pickled you can use whole or puree to make sauce (use fermenting liquid to assist puree and get desired consistency. Sauce tastes a lot like tabasco and lasts for months in the fridge
Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.
Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine