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Q: I grew a batch of red Spanish pepper plants out of the seeds from a supermarket pepper. Against all expectations it gave me about 60 peppers in total. I want to pickle them, but what is the best way to do it without loosing the punch they give?

Sent by Martijn

Editor: Here's one for the canning experts among us! How would you recommend canning these red peppers?

Related: Hot Pepper Hands: An Easy Way to Stop the Burn

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