That might work. Dare I open the garlic debate? Same thing, crushed in vinegar, not oil.
I did dry them one year, and choked myself on the fumes.
chilli vodka is something of an extreme even for folk who like both.
i have found a few chillis to 100ml of vodka lasts ages as it only needs a few drops in a three person dish
hot garam is a good way to preserve them as there is a minimum of vinegar involved and it improves with age ,at the mo my two pots ,hot and very hot are about 6 yrs old(and i have another 5 of each from the same batch)
ed for linky
one way of doing frozen is to fine chop a batch and freeze in a (dedicated) ice cube tray then bag the cubes for storage.
i have found air dried tends to lose the flavours and just leave the hot.
iirc tahir posted a chilli pickle recipe a while back that i keep meaning to try
the big fairly mild ones pickle ok in brine with a little vinegar to make "kebab"chillis
i tend to use quite a few as dried tomato,garlic n chilli pickle
equal wts of each
5 gms sea salt per hundred grams
30ml balsamic vinegar phg
boil 2 mins
fridge for a couple of weeks to mature
keeps ages in fridge
tis nice but wont absorb a glut of chillis unless you have a lot of the other ingredients