Put plastic gloves on before cutting the peppers. Prepare the peppers by first rinsing under cold water to clean them off. Trim the ends and slice them into rings. If you like them fiery hot leave the seeds in the rings. If you like a mellower heat cut the center core and seeds from the center of the pepper rings.
Combine the white vinegar, filtered water and pickling salt in a saucepan. Bring to a boil over medium high heat. Occasionally stir until the salt dissolves completely. Pack the jalapeno pepper rings tightly into the jars.
Carefully pour the boiling brine over the sliced peppers in each jar. Place a flat lid on each jar and twist a metal band on. Place the jars on a towel and allow to cool to room temperature. Once the jars have completely cooled put them in the refrigerator.