➡️ thoroughly wash the peppers. Using a sharp knife cut a slit down the side of every pepper. This will allow the brine to get in there.

➡️ In a small pot bring water to a boil and add your canning lids. Turn off after a minute and leave the lids in the hot water until use.

➡️ Combine the remaining ingredients in a pot and bring to a boil, reduce to a simmer and keep it there ready for use

➡️ Remove the bay leaves

➡️ Tightly pack the peppers into your jars. Make sure there's no stems near the rim. If there are, simply use scissors to remove them. You don't want anything impeding your seal.

➡️ Fill the jars with the simmering brine until they overflow.

➡️ Remove any seeds that float up and might get on the seal.

➡️ Using a magnetic lid tool get a lid and a band and seal the jars

➡️ If using within 3 months, they can be stored in the fridge after cooling down

➡️ For shelf stable long term storage outside the fridge, process the jars in a water bath for 10 minutes