I would just freeze them. They don't require blanching or other pretreatment. Just pop them into a freezer bag and into the freezer.

John

try www.pepperfool.com for a ton of ideas

Dry them, grind them. Should keep for a couple years if you keep it in a dry place.

Sprinkle on anything you want. Try your breakfast cereal.

I use my surplus ground pepper for large batches of spicy beef jerky. Habanero jerky is the best so far.

It also gives me an excuse to hang out in the backyard all day drinking beer, bbqing, and smoking jerky. Sometimes we brew beer too. =)

When I had these cherries, I pickled them as you see in the store. They are nice skewered with meat on a kebab, or fixed as in the deli case - stuffed with a little cube of cheese that is wrapped with a bit of salami. <:p>Maryanne in WMass

I was searching for information on handling a cherry bomb pepper when ripe. I hope I didn't miss a post on this. Should you wear gloves with this pepper when picking? I am new to pepper gardening (except for bell peppers). I planted in containers: hungarian hot & sweet, habanero, super chili and cherry bomb. Thanks for any advice.

Does anyone have a recipe for putting these up? I want to make 4-5 gallons

Cherry bombs are one of my favorite varieties of hot pepper, and I suggest for putting up only a small amount, the best thing you can do is stuff them with a mixture of cream cheese and cheddar and freeze them. they make THE BEST poppers I've ever had... super sweet, with an unbelievable kick!

Mike