Bring the peppers corns,vinegar, sugar, mustard seed, celery seed, and remaining ingredients to a rolling boil.
Remove bay leaves unless you prefer to leave in for appearance.
Place peppers in the 1/2 pint jars.
Pour on the pickling juice.
Bring brine to within 1/2" of the top.
Be sure the edge of the jar has no juice on it.
Seal in jars and leave for 2 weeks before opening.**.
**This is an heirloom method no longer recommended by the USDA/NCHFP (National Center For Home Food Preservation). To meet current guidelines, the filled jars should be processed in a boiling water bath for 10 minutes up to 1000 feet in elevation, 15 minutes from 1000 to 6000 feet, and 20 minutes at over 6000 feet.