Wash jalapeño peppers thoroughly
Wear gloves to protect your hands
Remove stems
Slice peppers if desired, or leave whole
Sterilize canning jars, lids, and bands
Prepare a pickling brine with vinegar, water, and salt
Pack peppers tightly into hot jars
Add optional spices if desired
Pour hot brine over peppers, leaving proper headspace
Remove air bubbles
Wipe jar rims clean
Place lids on jars and screw bands fingertip-tight
Process jars in a boiling water bath for the recommended time
Remove jars and let them cool undisturbed
Check seals after 12 to 24 hours
Store sealed jars in a cool, dark place
Refrigerate any unsealed jars and use soon