The Preparation
Sterilize canning jars and lids by boiling or running through a dishwasher.
Combine vinegar, water, sugar, salt, garlic, and peppercorns in a saucepan and bring to a boil.
Pack sliced jalapeños into sterilized jars.
Pour hot brine over jalapeños, leaving 1/4 inch headspace.
Remove air bubbles, wipe rims clean, and apply lids.
Process jars in a water bath canner for 10 minutes, or refrigerate for quick pickles.
Allow to sit at least 24 hours before eating for best flavor.
