Wash, rinse, and dry peppers. Slice peppers into ¼ inch slices; be sure to wear gloves to protect your hands.

Prep The Jars and Canner Prepare boiling water in a large pot or water bath canner. Heat jars in simmering water until ready to use. Wash lids in warm soapy water and set aside with bands.

Combine all ingredients except jalapenos in a large saucepan and bring to a full rolling boil over medium-high heat, stirring to dissolve sugar. Keep stirring so the sugar does not burn.

Add jalapeno pepper slices, lower heat to medium and cook for 15-20 minutes or until jalapenos are dark glossy green and have absorbed some brine.

Ladle hot jalapenos with a slotted spoon into hot sterile canning jars, leaving 1 inch of the upper rim of the jar clear. Pour hot brine over jalapenos, maintaining a 1-inch headspace.

Remove air bubbles with a butter knife running it around the rims of the jars to the bottom of the jar to remove trapped pockets of air. Wipe the jar rim clean with a damp paper towel or damp washcloth. Add lid and band and twist just until the band is finger tight.

Use a lifter to place the jars in a covered pot of boiling water or canner, with the water level one inch over the lids at all times. Process jars in boiling canner for 15 minutes, adjusting for altitude. Turn off heat let jars stand 5 minutes. Remove jars, place on a cooling rack, and cool undisturbed for 24 hours. Check tops for seals; they should not flex when the center is pressed—place jars in a cool dark place for storage for up to a year.