Pickled peppers

Instead of trying to find some way to use all hubby's peppers before they go bad I decided to pickle them when we get enough to fill a jar.  The recipe is simple and is a per pint basis.

1/2 tsp each black peppercorns, coriander seed, minced garlic, pickling salt, granulated sugar
1bay leaf
Vinegar
peppers to fill the pint jar, we have all hot peppers but use what you have.

Dump spices etc in jar, slit the peppers in several places or slit all the way through the bottoms so that the vinegar can enter them.  Heat vinegar on stove and pour over peppers, kinda mash around with a spoon or something to help empty the air pockets in the peppers and top off with vinegar, allowing 1/2" head space.  Water bath for 15 minutes (for longer term storage) or toss in fridge.  Let sit for 2 weeks before using.