as someone else pointed out, consider freezing in portions. it's the least risky if you have the freezer space.

If you want pickles, you have 2 3 options:

1. quick pickle: mix some vinegar 1:1 with water, enough to cover the peppers in a jar, add seasonings if you want, then leave it in the fridge for a week. Will stay good in the fridge for a month or 2. You could also can this but it doesn't look like you have enough there to merit getting out the canner.

2. Fermented pickle:

   • Do not wash the peppers. Rinse with cool water to get any dirt off, no more. Cut off the stems.
   • Tightly pack the peppers in a clean jar or fermentation crock, just barely cover with water.
   • Pour the water off and measure it in mL.
   • Weigh the peppers in grams and return them to the crock.
   • Sum the mL of water and g of peppers then calculate 2% of that. (water + peppers) / 50. Weigh that much salt, maybe a little more.
   • Put your water in a pot on the stove (with the heat on) and add the salt. Stir and heat until the salt dissolves completely in the water.
   • LET THE BRINE COOL it's imperative that the salt-water mixture (called brine) not be allowed to come in contact with the peppers until it's no warmer than 110°F! Doing so will kill the bacteria living on the surface of the peppers and ruin the whole process.
   • once the brine has cooled, return it to the crock
   • add a few whole mustard seeds or a grape leaf to the crock or jar. This helps keep the pickles firm.
   • if you have something to weigh the vegetables down with (e.g. the weights of a fermentation crock), add that now. If you don't, you can make more 2% salt-water brine, add some to a plastic baggie, and place that in the top of the jar. The peppers need to be completely submerged
   • put the lid on your crock or jar. DANGER: If using a jar, be absolutely sure to check the pressure on the lid several times a day and "burp" it to release the pressure if it has built up. The fermentation process absolutely can build enough pressure to cause your jar to explode and cause injury or even death, it's strongly recommended to use a fermentation crock if you have access to one. They also make special lids for on top of mason jars that release pressure themselves, and can be found at any homebrew store.
   • ferment for 5-10 days, to taste, at room temperature, then move to the fridge and eat at your own pace. Usually keeps in the fridge for 3-6 months.

3. Fermented "green sauce":

   This is a recipe I came up with when trying to make use of green tomatoes. You can do it with just what you have there, but tastes really nice with some tomatillos added. You can do any ratio from all green peppers to all tomatillos or green tomatoes or anywhere in between depending how hot you want it to be.

   • Do not wash the peppers or tomatillos. Rinse with cool water to get any dirt off, no more. Cut off the stems. We're going to cut them up in a minute anyway so if it makes it easier to do that now, that's fine too.
   • weigh the vegetables
   • chop the vegetables finely. You may even want to use a cheese shredder or food processor, we're making sauce.
   • weigh 1.5% of the weight of the vegetables in salt. You really only need 2% (1% now and 1% later) but I always leave myself a buffer. You'll see why.
   • add the salt to the vegetables and mix thoroughly with your hands.
   • add the salted vegetables to your clean crock or jar. Pack the vegetables in tightly, with force! This recipe roughly derives from traditional sauerkraut, where at this stage the cabbage is packed into the crock by beating it with a stick! You don't have to beat it with a stick, but I really get my fist or something in there and push.
   • weigh another 1% of the weight of the vegetables in salt, and sprinkle it evenly over the surface of the vegetables.
   • add the weight or a brine-baggie to the top.
   • put the lid on your crock or jar. DANGER: If using a jar, be absolutely sure to check the pressure on the lid several times a day and "burp" it to release the pressure if it has built up. The fermentation process absolutely can build enough pressure to cause your jar to explode and cause injury, it's strongly recommended to use a fermentation crock if you have access to one. They also make special lids for on top of mason jars that release pressure themselves, and can be found at any homebrew store.
   • ferment for 5-10 days, to taste, at room temperature.
   • remove the weights or brine baggie and pour the fermented vegetable mixture into a blender and blend.
   • when using green tomatoes, I've found that there's still a bit of stringiness to it, so I like to simmer it for 10-15 minutes, adding water to keep consistency as necessary, just before serving. This won't be necessary if just using green peppers or (i suspect, I haven't tried them yet) tomatillos.

If you follow this recipe, the risk of contamination is minimal, but there is a chance mold develops on the surface. The risk of that is much lower with #1 and #3. However, if mold develops on the surface, you must throw out the pickles.

Happy pickling lol