Ingredients:

  • 3/4 cup (100g) fresh habanero peppers, sliced into rounds or kept whole
  • 3 cloves (15g) garlic, smashed
  • 1 cup (240ml) apple cider vinegar
  • 1/2 cup (120ml) filtered water
  • 1 tbsp (18g) coarse sea salt
  • 1 tsp (7g) honey
  • 1 tsp (2g) black peppercorns
  • 1 tsp (3g) yellow mustard seeds

Instructions:

  1. Pack the smashed garlic cloves at the bottom of your sterilized 16 oz jar.
  2. Slice habaneros into 1/4 inch rounds and pack them tightly into the jar, leaving 1/2 inch of headspace. Note: Pack them tight so they don't float
  3. Combine apple cider vinegar, filtered water, sea salt, honey, peppercorns, and mustard seeds in your saucepan.
  4. Bring the brine to a gentle simmer over medium heat, stirring until salt and honey are fully dissolved. Remove from heat immediately once it reaches a boil.
  5. Pour the hot brine over the peppers until they are completely submerged.
  6. Tap the jar gently on the counter to release any trapped air bubbles.
  7. Seal the lid tightly and let the jar cool at room temperature.
  8. Place the jar in the fridge for 24 hours to allow the flavors to fully merge.