Step 1

Rinse off peppers.

Step 2

Be sure to put on gloves to handle the peppers. Pack peppers into glass jars (or one very large with a tight-fitting lid). If pickling slices, add the slices to the jars and pack them in.

Step 3

Add 2 cloves of garlic to each jar ( I used two small jars). Depends how tightly you pack the peppers, I really packed mine in. If using one large jar, add them all into that jar.

Step 4

In a medium saucepan, combine water, vinegar, salt (and sugar, if using...see NOTES).

Step 5

Bring water to a low simmer and stir until salt (and sugar, if using, see NOTES)are just melted (not boiling).

Step 6

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

Step 7

Allow to cool for approximately 1-hour, cover and refrigerate.

Step 8

The pickled Thai chili peppers are ready to eat in 24 to 48 hours.