4 Kirby cucumbers, half cut into rounds and half cut into spears
½ medium Vidalia onion, sliced into half moons
1 banana pepper, sliced on the bias
1 cup white vinegar
1 cup apple cider vinegar
1 cup honey
1 tbsp Kosher salt
4 cloves garlic, sliced
1 tsp mustard seeds
1 tsp whole black peppercorns
1 pinch chili flakes
2 bay leaves
⅛ tsp ground turmeric
Add the cucumbers, onion, and banana peppers to a clean glass quart jar.
In a saucepan, add the vinegar, honey, salt, garlic, mustard seeds, peppercorns, chili flakes, and bay leaves. Bring to a boil and stir to dissolve the honey and the salt.
Carefully pour the brine over the pickles coming a half inch from the top. Let cool completely then cover with a lid and refrigerate. The pickles will be ready to eat in a few hours but taste best overnight. Will keep in the refrigerator for up to 1 month.