Step 1

Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.

Step 2

Fill each jar ¾ full of sliced jalapeno slices.

Step 3

Pour brine over peppers to within 1/2" of the top.

Step 4

Wipe off the rim and put lid and ring on.

Step 5

Label jars with the date so you know exactly how long they have been in the refrigerator.

Step 6

Store in the fridge. Store in the fridge for at least 24 hours before eating.

Step 7

You can also follow proper canning procedures and then process them in a water bath canner if you prefer (will lend a slightly less crunchy pepper). Follow the USDA guidelines for timing.

Step 8

Be sure to verify that the lids have completely sealed down if storing on the shelf.

Step 9

Leave for 1 week or longer (if you can stand it!)

Step 10

Enjoy!