We slice and vacuum seal them then toss in the freezer to use throughout the winter, same with other types of peppers we grow. DH will actually make "soup blend" packages (he adds chopped onion and garlic) for me to pull out and toss in a pot as I'm cooking. It's made meal prep so much more efficient.

Roast, cut in half, de-stem, de-seed if desired, freeze.

Great for mixing in to stews, chili, casseroles, salsa, etc. I don't like to freeze fresh/raw peppers, the texture gets too weird, but roasting them first alleviates that. And they taste better .

Dry, dice and put in canning jar. Add to scrambled eggs or atop baked potatoes or tacos.

I have several quick pickled recipes but they all contain some amount of sugar. Do you just not want the pickles to be sweet? If I’m not mistaken the sugar aids in the preservation/picking.

Smoke and dehydrate

slice and freeze and put in future soups!

Dehydrate and grind into powder. Or chop in food processor with a neutral oil, freeze.

Can’t you just dry them?

I have a lot and want to freeze or cold pack/pickle - please share favorite recipe