Wash your peppers before slicing them. There are a few ways to do this… You can leave the peppers whole and just make a small cut at their bottom to allow the brine to enter the pepper or you can remove the stem of the peppers, slice them in half, and then you have the choice of leaving the seeds or removing them. The seeds add a lot of heat so depending on how spicy you want your ferment, it’s up to you to decide. You can also slice them into 1/4 inch rings.

Pack the jar halfway with peppers, then, add the garlic and whatever other seasonings you choose to use. Once your seasonings are in, go ahead and fill the jar the rest of the way with the peppers. You want to make sure that you leave enough room for the fermentation weight. I find that I need to leave almost 2 inches of headspace.

Place the fermentation weight on top of the peppers and push it down a bit. It's very important that all of the peppers are under the brine. Then, screw the lid on.

Set the jar aside to ferment at room temperature. For a pint-size jar, ferment for 5-10 days

After a couple of days, you'll notice some bubbles forming at the top of the jar, the brine will start to look foggy, and the peppers will start changing their color. That's great, this is how you know that the process of fermentation is on its way.

Remember that if you are not using a special lid for fermentation you will have to "burp" the jar, meaning once a day you'll need to twist the lid open (don't lift it) for a couple of seconds before twisting it back. This will let the gases that form inside the jar during the fermentation process a way to escape.

You’ll know that the fermentation process is complete when the brine clears again. It won't be as clear as it was when you added it to the jar but it will be clearer than what it was during the fermentation process. Once the fermentation process is done you can store your jar in cold storage. If you have a root celler that's great, if not, store your jar in the fridge.