Bird’s eye chilli (Capsicum annum) is a geographical indication-tagged crop of Mizoram. It is unique due to the small-size, tapering fruits, mainly two or three at a node, and high pungency (50,000 to 1,00,000 Scoville heat unit) associated with anti-inflammatory properties which help to relieve headaches, flu and high fever; it also regulates blood pressure and has anti-cancer properties. The cost of this high-value chilli is low during the December-to-February season when the production is high, but it has a short shelf life. Specific storage conditions are not available to common farmers for their abundant production during the harvest season, resulting in less profit for the growers. No processed bird's eye chilli products are made in the state except dried chilli. This chilli can be converted into various processed products, namely, chilli in brine, chilli garlic sauce, chilli pickle, frozen chilli, etc. The main focus is on the standardisation of chilli steeped in brine (5%, 8% and 10%) to help maintain saline conditions for its preservation with 5% vinegar which aids in inhibiting bacterial growth development. A storage study for a duration of 6 months based on sensory analysis (colour, texture and smell), using the hedonic scale and capsaicin content, may be carried out to find out the most stable treatment at the end of the storage period. This will help enhance the shelf life of these products in a sustainable way using only salt and vinegar, ensure their availability out of season, prevent post harvest loss and double the income of the local farmers in Mizoram. The preservation of bird's eye chilli by steeping it in brine and vinegar will prove to be a sustainable method for preservation. The development of such a product will help local farmers and entrepreneurs and promote the economic development Mizoram.