• Wash jalapeños, cut off stem tops and then slice into 1/4" rings. Cut each garlic clove in half.
• Fill each of 5 to 7 clean, warm pint canning jars with sliced jalapeños and 4 garlic clove halves (2 cloves for each jar), leaving 1 to 3/4-inch to 1-inch of headspace.
• In a large saucepan heat the vinegar, water and salt to boiling and then reduce to a simmer while pouring into jars.

To Refrigerate:

• Use a ladle to pour the vinegar mixture over the peppers, leaving 1/2 to 1/4-inch headspace - headspace doesn't matter for refrigeration, just cover the jalapeños with the liquid.**
• Wipe rims and attach lids. TIP: When refrigerating, you can reuse any old lids, (but always use new lids when water-bath canning).
• Label and refrigerate.***

Canning Instructions:

• To seal these in a water-bath canner to store on the shelf (though they won't be as crisp):

  Fill jars, one at a time, with 1/2-inch headspace and attach lids. Place in raised rack of simmering canner.
• Lower rack and process the jars for 10 minutes, turn off canner and remove lid and leave jars in for 5 minutes more.
• Transfer jars to a towel-lined surface. Let cool without disturbing for 12-24 hours before checking seals, labeling and storing in a cool, dark place. Stores for 12-18 months.