Pickled Habanada Peppers

2¼ cups rice wine vinegar
1¼ cups sugar
1/4 cup salt
1 pound Habanada peppers
Toothpick or skewer

With a skewer or toothpick, prick each pepper 2 times.
In a small pot, combine the vinegar, sugar and salt. Bring to a simmer, stirring to dissolve the salt and sugar. Remove from the heat and allow to cool for 5 minutes.
Place the peppers in a bowl and pour the pickling brine over the peppers. Weight the peppers down with a small plate and allow to cool.
Transfer to a sanitized jar or container fitted with a lid. Pickled peppers will keep for up to 6 months in the refrigerator.