In a large pot, bring water to a low boil. Add mason jars, lids and bands to water and leave in until ready to add ingredients to the jars.

Add Apple Cider Vinegar and Sugar to a pot and put on medium heat

Cut Habaneros and Jalepenos into rings. Remove seeds if desired. Add them to a bowl and set aside

Shave and slice carrots. Add to another bowl and set aside

Peel and crush garlic cloves.

Peel and halve onion. Cut into thin triangles.

Remove jars, one at a time from the low boiling water

Add habaneros, garlic, onion, carrots, jalepenos in layers and top with mustard seeds

Fill jar with pickling solution

Place lid and lock in place with the band

Place sealed jar back in low boiling water for 1 minute to help the seal

Removed sealed jars and place on towel and allow them to cool

Once lids have popped, they may be refrigerated