Wash and pack jalapeno peppers tightly into hot jars.
Combine remaining ingreds. in an enameled or glass saucepan and bring to boil.
Cover peppers with boiling liquid, leaving ½ inch head-space.
Seal jars with sterilized 2 pc. canning lids and process in boiling water to cover by 2 inch for 10 min.
Cool on rack.
Store for 30 days before using.