Step 1

In a small saucepan over medium heat, add the vinegar, water, sugar, and salt. Bring to a boil and stir until the sugar and salt have dissolved. Remove from the heat.

Step 2

Place the Biquinho peppers in a sterilized jar. Add the garlic, juniper berries, Mexican oregano, green peppercorns, coriander seeds, and cumin seeds. Pour the hot vinegar mixture over the peppers, filling the jar to within 1/2 inch of the top.

Step 3

Seal the jar with a lid and let it cool to room temperature. Store in a cool, dark place for at least 2 weeks before using. The peppers will keep for up to 1 year.