(or use habanero [Scotch Bonnet] peppers for authenticity)
5 garlic cloves, smashed
2 tsp salt
16 black whole peppercorns
3 cups white vinegar
Sterilize and dry a 2-quart Mason jar.
Add all ingredients except vinegar to a bowl an toss well until vegetables are evenly distributed.
Fill the jar with the vegetable mixture and tamp down as tightly as possible. Fill the jar with the vinegar, leaving about 1/4 inch at the top. Tap the jar gently on the counter to force air bubbles to the surface.
Close the lid tightly and let marinate in the refrigerator at least 24 hours.