Removing the stems

Although it may be easier just to cut off the stems with the same knife I use to chop the chiles, I use a pair of scissors. I find it slight faster this way. I am also less exposed to the juices of the chiles that way.

Making sure there is no air spaces

I cut the chiles into fourths or sixths as in the photograph to the right. Some people will merely put a cut or whole in the chile to allow air out. I prefer chopping the chiles as it also insures that there are on "unexpected protein sources" lurking undetected.

I try to select only unblemished chiles, as chiles with worms or insects inside are not likely to be clean.

I also beleive that I should wear gloves while making pickles. I did not on this day and my hands were burning until afternoon the next day.

The next stage is to prepare the brine for the pickles.