Wash and drain peppers. Wear gloves to cut up this quantity of peppers!! Cut them into ⅛- ¼" slices.

Add the vinegar, sugar and spices to a large stock pot.

Bring the mixture to a boil. Then reduce the heat and simmer for about 5 minutes.

Add the peppers and simmer for 4 minutes.

Use a slotted spoon to load jalapenos into washed and sterilized jars. Leave ½-inch headspace.

Once the peppers are loaded into the jars, turn the heat up under the syrup again and boil hard for six more minutes.

Ladle additional syrup over the top of the peppers in the jars, leaving the headspace.

Wipe the edges of the jars with a damp paper towel.

Place the lids and bands on jars. Finger-tip tighten.

DO NOT throw out the remaining syrup! Pour it into a jar, refrigerate, and use it in a variety of ways. See the article above for suggestions.

Place the pepper jars in the canner filled with hot water. Bring it to a full rolling boil. Boil for 10 minutes for half pints, 15 minutes for pints. Turn off the burner and let them stay in the hot water for five more minutes. Then remove the jars tot the counter and let them thoroughly cool overnight.

The next day check for seal. If center of lid flexes up and down, they must be stored in the refrigerator. Place sealed jars in a cool, dry place.

Try to resist the temptation to open them for at least 2 months. I like waiting 3 for the flavors to develop. In the meantime, console yourself with the syrup.