Wearing gloves, rinse off Scotch Bonnet peppers and slice into evenly sized pieces (I left some whole and some sliced in pieces).

With your gloves still on, pack the peppers into your glass jars (or one very large tight-fitting lid). Add a clove of garlic to each jar. If using one large jar, add them all into that jar. Add in the bay leaves and dill (if using).

In a medium saucepan, combine water, vinegar, salt, and sugar.

Bring water to a low simmer and stir until sugar and salt are just melted (not boiling).

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

Process jars in a boiling water bath for 10 minutes.

Remove.  Cool and store in your refrigerator for up to 2 months.

These pickled Scotch Bonnet peppers are ready to eat in 24 to 48 hours.