Thanks to some guy from the internet, I am going to preserve some of my chilies by anaerobic respiration pickling, which is something like fermentation. All you do is submerge them in a weak brine for a while and they sort of create their own acidity in the form of lactic acid.Incidentally, I seem to remember, anaerobic respiration is what happens when you sprint and have to create energy for your muscles without enough oxygen- in a sense they burn because they are being pickled.
Anyway, I'll update you on this in about 3 weeks when the fermentation is over and I can seal it.
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