Greetings fellow Chile-Heads, I've got a question for all of you. Does anyone out there know of a method of pickling peppers that will not bleach out the purple in ornamental peppers? I've harvested a lot of peppers over the past few weeks. Most of them are all sorts of Habaneros and Scotch Bonnets, but there are a lot of pretty ornamentals, too. I've tried preserving the purple ones mixed with others for decoration, but the purple always fades. The green, yellow, orange, and red is always unaffected. So far I've used vodka, and vinegar with 5% acidity, both with no luck. Does anyone know of a solution? -Russell