Todays harvest and pickling. These I'm just using straight white vinegar and sea salt. I pierce the peppers a number of times to let the brine in. I also use glass fermenting weights to keep them completely submerged.
I just sampled the smallest pepper here, the second from the right. There IS plenty of heat here. Like I've said here before, about Cayenne SHU level. The taste is both fruity and slightly floral. There aren't a lot of seeds here. This is not a pepper that you want to eat raw, like I just did. I think this would combine well with dark chocolate and cumin for a delicious chili base. I think this would also be good with grilled fish and lime.