Prep. Wash the jalapenos, remove the stems, and slice into ⅛-inch thick rings. To protect your skin from the hot oils, wear plastic gloves while handling raw peppers. Fill a water bath canner ¾ full and set it on the stove to boil. Heat clean jars in the oven or dishwasher, or simmer them in hot water. Simmer the lids and rings in a small pot of water.
Make the brine. Combine vinegar, water, pickling salt, and sugar in a medium saucepan and boil. Reduce the heat and simmer for five minutes.
Add veggies to jars. Add ¼ teaspoon of peppercorns and one whole garlic clove to each hot jar. Fill the jars with sliced jalapenos, pressing down to fit more if necessary. Leave ½ inch headspace between the top of the jar and where the jalapenos stop.
Pour brine on top. Pour the hot brining liquid over the jalapenos, maintaining a ½-inch headspace. Add ¼ teaspoon of pickle crisp granules on top of each jar.
Debubble and add lids and rings. Use a debubbler or wooden chopstick to remove any air bubbles in the jars. Wipe the rims of the jars with a clean cloth. Place the lids on top and screw the rings on so they are fingertip-tight.
Process. Process the jars in boiling water in the canner for ten minutes. Once the water returns to a full rolling boil, start the timer. Remove the jars from the canner and allow them to cool undisturbed until sealed. Store in a cool place for up to one year.
Notes
To reduce the spiciness of the peppers, remove the seeds and ribs before slicing.