I've tried it, but wasn't all that fond of the result - sort of bitter-ish. But that might be just me - I just used the standard 1/2-1/2 vinegar water, some salt, and a spice or two.

What I do with the smaller green chili is to go ahead and roast / smoke them, pop the top with as many seeds as stick and throw that away, and chop up the rest, skins and all, and add it to bean burritos, or along side roast pork.

If you don't want to can them, dice and freeze for use in any cooked dish. Freezing is a great way to save peppers.

I already have a freezer full but thought about canning these since they are small.