My Jalopeno chilli was producing heaps of fruit and since I am not allowed to use them in cooking because the kids won't eat it if it is spicy (even though they are very mild) and they were about to turn red I decided to pickle some for use on sandwiches and such later on.
I pickled them using boiled vinegar and water with salt, cloves, bayleaves, and cardomon pods.
They pickled very nicely but they foated in the jar and when cut open the seeds were black which is not visually appealing but they still tasted great.
The only disappointment was that they seemed to have hardly any heat once pickled.
If only there was a resident chilli expert on this forum who could point me in the right direction in regards to the best way to pickle chilli.
Gettin' a sore spot from that stick though - quit it !
and I can eat firecrakers, birdseyes and death sauce, we found them about 6 years ago and the new publican found them last year, my mate from the other forum "Great White Hunter" is a bit of a HE MAN at times decided he was going to eat one and against my advice, he threw a hole one in his mouth and after a bite his face was contorting, we said to spit it out but being a hero he had several more munches and swallowed, his voice went extremely high pitched, called him in the morning and he said he had blisters on his lips and tongue 
and his burning ring of fire he couldn't even touch with loo paper 