You pickle the Anaheim in a hot water bath canner. They will taste much like the small cans of green chilies.

I'm fermenting peppers from the garden for the first time. I combined a mix of yellow banana, green peppers and TAM peppers, "tamed" jalapenos developed by Texas A&M that have no real heat. I'm using a brine solution of 3 tbs of pickling salt per quart of water. I included red onions, garlic and peppercorns in the mix. I've already made sauerkraut and fermented cucumber pickles this year and thought peppers would make for an interesting experiment. They've been fermenting for about seven days now and are already pretty tangy...

AmyinOwasso, I use a Pickle Pepper recipe from Ball Blue Book and also from National Center for Home Preserving either one is good. I have pickled Bells, Cherry Peppers, Banana peppers,Jalapeno, Cayenne and Joe E. Parker (an Anaheim/Hatch type) and all were good. I have even mixed them all together in in the same batch chopped small sort of like a pepper relish and thought they were great on sandwiches and scrambled eggs. The reason for mixing so many together was I didn't have enough of any one kind to pickle alone so I mixed them together.

AmyinOwaso, I don't plant Habanero peppers but some years I am able to grow lots of Cayenne & Jalapeno. I let some turn red and use both green & red to make Jam. They have a little heat but not bad. This is good on toast for breakfast.

AmyinOwasso, The reason for letting the most of the peppers turn red is that the jam will be clearer and it makes a prettier color jam. The green peppers make a darker jam but just as good.