1. In a sauce pan, bring water, vinegar, salt, and garlic to a boil
2. While it’s heating, slice jalapeños
3. Pack slices jalapeños into clean canning jars – I like to use half pint jars since we don’t use many pickles at a time
4. Pour nearly boiling brine over jalapeño slices to fill the jar, leaving 1/4-1/2 inch of headspace
5. Fit clean lids and rings onto jars, screwing ring down tightly
6. Flip jars over for two minutes to sterilize top of jar
7. Turn right side up and allow to cool completely and seal. This type of canning is recommended only for short-term storage, or keeping refrigerated, so…

Water bath canning for long-term storage

1. Follow steps one through 5 above
2. Fill water bath canner with hot water (your canner water needs to be nearly the same temperature as the brine in your jars)
3. Fit with canning insert to keep jars off of the bottom/heat source of your pot
4. Add jars of jalapeño pickles, being sure they do not touch each other or the sides of the canner
5. Be sure that water covers jars by at least an inch
6. cover and bring to a rolling boil
7. Boil 15 minutes
8. Remove from heat and allow to cool completely if possible before opening
9. Store in your pantry

Enjoy!