Pickle them.
My method:
Cut into 3/8 inch rings.
Enough cider vinegar to cover in a saucepan.
Salt - maybe a scant teaspoon per cup.
Bring briefly to a boil.
Cool and jar.
Keep in fridge.
Great garnish for rice or use in salads.
If you are a jalipeno addict like me use them on everything (g).
Regards.
Ken.