Now you can probably try these with any chili pepper such as Thai bird, or serrano, but I will leave that up to you.

Start by adding the chili peppers to a medium sized mason jar.

Next, get a small pot on the stove, on medium heat. Add the soy sauce, brown sugar, vinegar, water, fish sauce, and garlic. Bring to a gentle boil, and stir until the sugar is dissolved. Remove from the heat, and let the pickling mixture completely cool.

Once the mixture is cooled, pour into the mason jar, seal, and place in your refrigerator for a couple of days before digging in.