Wash the chilli peppers thoroughly and pat them dry. Remove the stems, and slice them into desired shapes, such as rings or halves. If you prefer less heat, you can remove the seeds and membranes as well.
Cut the garlic cloves into thin pieces and put them in the glass jar together with mustard seeds, peppers, bay leaf, cloves, and of course chilli peppers.
Pour the water into the saucepan, followed by the sugar, honey, apple cider vinegar, and salt. Stir well to dissolve the sugar and salt.
Carefully add the brine mixture to the glass jar. Add the oil on top.
Seal the jars tightly and let them cool to room temperature.
Once cooled, refrigerate the jars for at least 24 hours before consuming. This allows the flavors to develop and the pickled chilli peppers to infuse with the brine.
