I don't know how to pickle. So when I ended up with a punch of thai chilis, I didn't know what to do with all of them. I ground some of them into a paste and froze them; I dried some in the sun, and the last batch I threw in a jar and pour straight white vinegar on them (to cover).
A few months later, the dried and frozen stuff is just fantastic. The pickled ones, I'm actually scared to try. I just don't want to get sick. I did smell the vinegar and it smells really nice with a strong sense of the thai peppers. The vinegar is not cloudy and the peppers have turned to a washed out greenish color. What do you think? Can I eat the peppers or vinegar. Is what I did a safe thing to do (i.e., covering peppers with just straight vinegar)?