Add garlic cloves, peppercorns, salt, and bay leaf to a clean glass bottle.

Optionally, add cumin seed, lime juice, and cilantro.

Remove stems from hot peppers.

Slice peppers lengthwise if needed to fit into the bottle.

Insert peppers into the bottle.

Pour apple cider vinegar into the bottle to cover peppers and spices.

If your bottle has a shaker top, snap it back into place and add the lid.

Set the bottle out on the counter for two days.

After two days, store the pique in the refrigerator.

Top off with vinegar when it starts getting low.

Replace peppers when they lose their punch.