What do I do with sweet pointed peppers

[donna123]

Got them last night from the here-have-it-cheap-cos-it's-near-the-sell-by-date counter.
I have four long, thin peppers: anybody got a receipe for preserving them (pickle, relish or whatever)?
TIA

i think they would be nice in a salad at the moment?they are also lovely roasted then blended into soup- but its not exactly the weather for that!

You could char them under the grill, then seal up in a bag or tupperware for 5 mins. When they've cooled down slightly, peel off the skin (should be easy to get off after previous treatment). They will keep for a little while if you cover them with olive oil and bung them in the fridge, and will taste delicious! Great in salads, pasta etc.

No - dont cook them - Just eat them in a salad or with some other chopped up crunchy veg with some dips (houmous, tatziki etc)

What steamedtreaclesponge suggests is absolutely delicious. I second that.

Thanks for the recipe, STS. I did it this morning and it worked perfectly. I tasted some and it was gorgeous, but they seemed a bit soggy to put in the oil yet (oil & water don't mix) so I had a brilliant idea. I thought, what with this heatwave, I could do my own sun-dried peppers so I left them on a baking tray in the conservatory. When I came home they were burnt to a crisp!
I have put them in oil now, with a garlic clove, and they seem to be perking up again.
Can't wait to use them, which is a bit daft because the whole idea was to preserve a glut!