To begin, place a crushed garlic clove in each wide mouthed jar.

Fill the jars with your sliced peppers. You'll want to leave about and inch and a half at the top. Pack the peppers in snugly.

Combine your salt and water for the brine in a ratio of 1 teaspoon sea salt per cup of water. Stir until the salt is dissolved.

Pour the brine into the jars until it covers the peppers.

Place a fermentation weight over the top of the peppers.

Cover with a fermentation lid and close with lid ring.

Place the jars in a location out of direct sunlight.

The peppers will ferment for 2 - 3 weeks. Taste after 2 weeks to see if they are ready. If not, let them go another week. Once they are ready, cover with a standard jar lid and store in the refrigerator.