Step 1

Wearing gloves, rinse off Scotch Bonnet peppers and slice into evenly sized pieces (I left some whole and some sliced in pieces).

Step 2

With your gloves still on, pack the peppers into your glass jars (or one very large tight-fitting lid). Add a clove of garlic to each jar. If using one large jar, add them all into that jar. Add in the bay leaves and dill (if using).

Step 3

In a medium saucepan, combine water, vinegar, salt, and sugar.

Step 4

Bring water to a low simmer and stir until sugar and salt are just melted (not boiling).

Step 5

Remove vinegar mixture and using a ladle very carefully pour the mixture into the jars with peppers.

Step 6

Process jars in a boiling water bath for 10 minutes.

Step 7

Remove.  Cool and store in your refrigerator for up to 2 months.

Step 8

These pickled Scotch Bonnet peppers are ready to eat in 24 to 48 hours.