Blake,
made the pique, here's a pic of preparation:


and the finished product (looks like I could have fit a few more habs in!):


I used Italian Kitchen/Star white wine vinegar (not my favorite vinegar,
btw), a product of Spain, bottled for Star Foods in California. I'd pay
$1.68 just for the bottle. I bought the vinegar at Albertson's.

1 bottle vinegar
1 teaspoon pickling salt (more to taste, I'm sodium restricted)
5 habs, cleaned & julienned
1 clove garlic (I had to halve it, was a *big* clove)
2 disposable powder-free plastic gloves

Warm vinegar, stir in salt. Englove. Prepare habs & garlic, stuff in empty
bottle. Pour vinegar over. Needs no refrigeration. Might look nice with a
sprig of cilantro?

Your friend,
Edrena