Pack sliced jalapeños tightly into sterilized canning jars.
In a medium saucepan over medium heat, mix all brine ingredients and bring to a boil. Pour hot brine over jalapeños in jars.
Seal jars and place in a hot water bath, completely covering the jars, and process for 15 minutes.
Carefully remove jars from water bath and cool to room temperature.
Read the story: A'Tavola