 Today we're gonna pickle some pickles. 36 ounce, four cup, ball jar. Two bay leaves. About a tablespoon worth of black peppercorn. And I'm gonna use some of this mixed pickling spice. A cup and a half of water. A half cup, a half of cider vinegar. A cup of regular old white vinegar. Now, this is the trick. The Dano's Hot Chipotle, you guys. Probably three or four tablespoons. Also adding some of the Dano's Crunchy. That's the black top. Give this a little shake. And we're gonna bring our mix to a boil. Five of these mini cucumber pickles. Cut the ends off. Cut them straight down the middle. Straight down the middle again. There's our pickle spears. And then just squeeze them in. Now we're boiling. And we add that in. Put a lid on it. We're gonna give this a couple days. Been four days. It looked like they absorbed some of the chipotle. Let's see if it's crispy. That's an awesome chipotle pickle. Give that a try. Yum, yum, get you some.