Step 1

Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse well to remove all suds. Set aside to air dry on a clean kitchen towel.

Step 2

Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.

Step 3

Rinse the chiles well under clean running water and air dry on a kitchen towel.

Step 4

Slip on a pair of gloves to prevent burns, remove the stems, and cut the peppers into 1-inch slices or rings. Set aside.

Step 5

Combine vinegar, water, and garlic in a large saucepot. Bring to a boil over high heat, and then reduce heat to low and simmer (180˚F) for 5 minutes. Remove and discard the garlic. Keep warm.

Step 6

Spread a kitchen towel on the counter. Remove a warm jar from canner using the jar lifter. Drain the water back into the canner and place on the towel. Keep the remaining jars in the canner so they stay hot.

Step 7

Use the canning funnel and fill the jar with the sliced jalapeños.

Step 8

Ladle hot pickling liquid over the peppers and maintain a 1/4-inch headspace.

Step 9

Run the bubble popper through the jars to release air bubbles. Wipe the rim clean with a damp paper towel.

Step 10

Center a lid on the jar, and screw on the band until it is fingertip tight. Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars.

Step 11

Once jars are all in canner, adjust the water level so it is two inches above the jar tops.

Step 12

Cover the canning pot and bring it to a rolling boil over medium-high heat. Once the pot boils, process half-pints for 10 minutes at altitudes of less than 1,000 ft. Adjust processing time for your altitude if necessary. (See notes)

Step 13

When processing time is complete, turn off heat, remove the cover by tilting lid away from you so that steam does not burn your face, and allow the canner to cool down and settle for 5 minutes.

Step 14

Spread a dry kitchen towel on the counter. Use a jar lifter to remove the jars one at a time from the canner. Keep the jars upright, and place them on the towel. Do not tighten ring bands or test the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.

Step 15

After the jars have cooled for at least 12 hours, check to be sure lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Place the jar in the refrigerator, and use within a month.

Step 16

Remove the ring bands, wash, label, date the jars, and store in a cool, dark place between 50 to 70 degrees F for 12 to 18 months. Allow 4-5 weeks for the pickles to develop flavor. Once the jar is open, refrigerate and use up within a month. Makes about 5 half-pint jars of picked jalapeños.