Put the vinegar, water, garlic cloves and salt in a large non-reactive pot. Stir and set aside while slicing the jalapeno peppers.
Put on rubber gloves on before slicing jalapeno peppers!
Cut off the stem and blossom end of each jalapeno pepper and slice into ¼ inch slices. Place all the sliced peppers into a large bowl as you slice them.
Heat the vinegar, water, garlic, and pickling salt to a boil. Reduce heat and simmer five minutes.
Remove one jar from the hot water at a time. Add ½ teaspoon of pickling spice to the bottom of the jar.
Pack the sliced jalapeno peppers into the jars. Pack the peppers in a tightly as possible.
Remove the garlic pieces from the pot and ladle the hot liquid into the jar leaving ½ inch of headspace.
With a wooden chopstick or a plastic de-bubbler tool remove as many of the air bubbles as possible. Recheck the headspace and add more brine if needed.
Wipe the jar rim with a damp paper towel. Place a flat lid on the jar and screw on a band to just finger tight. Place each filled jar into your hot water bath canner as you fill it.
Fill remaining jars.
Process in a hot water bath canner for 10 minutes. Turn the canner off or remove the canning pot from the hot burner. Remove the lid from the pot. Allow to cool for 5 minutes. Remove the jars from the canner and place them on a dry towel to cool.
Allow to cool for 24 hours. Label jars with type and date.
Store in a dark cool cabinet for up to 18 months if using the new Ball Canning Lids.
Makes 4 to 5 pints of pickled peppers.