Hot and Zesty Pickles

*makes enough for about 4 of these small 8oz containers

12 mini seedless cucumbers

1 fresh banana pepper – sliced

1/2 cup pearl onion (optional)

2 1/2 cups water

2 1/2 cups distilled white vinegar

4 tbsp kosher salt

3 tbsp sugar

2 tbsp dill seed

2 tbsp black peppercorns

1 tbsp coriander seed

1 tbsp crushed red pepper flakes

2 bay leaves

4 cloves chopped garlic

Cut cucumbers in fourths lengthwise, then in half.  Divide the cucumbers, banana pepper, and pearl onions (if using) among clean, dry jars.

Bring all other ingredients to a boil, then reduce to a simmer.  Let the mixture simmer for 10 minutes.  Remove from heat for 5 minutes.  Divide liquid mixture among the jars of cucumbers, made sure to get some of the seasonings in each jar.

Close up your jars and leave at room temperature until cooled.  Move to refrigerator and let the pickles ‘mature’ for a few weeks to a month.

*the brine makes about 5 cups liquid.  You may not need all of it for your pickles.