In a small saucepan, add vinegar, honey, salt, pepper and water and, over high heat, bring to a boil.
In a 500 ml mason jar, pack the spruce tips well. Once the brine reaches a boil, carefully pour into mason jar over the spruce tips.
Leave jar to cool (stir 3 or 4 times to ensure all spruce tips are submerged in the hot brine).
Once it's cool, cover the jar with a lid and store in the fridge indefinitely.