I like making my own as they stay crunchy. This recipe will make 6 quarts of pickled jalapeno rings. A quick easy measure is it takes 1 pound of peppers to make 1 quart of rings. These can also be made by omitting the pickling spice and dill for a more traditional jalapeno ring, I just like them with the additional spice.
Start a large pot of water boiling and add your canning jars. I leave these on a low boil during the entire canning process. Start a second pot of boiling water for lids and follow the same process.
Mix together in a pot water, vinegar, salt, pickling spice. bring to a boil then turn to a simmer for duration of process.
When everything is at a boil for at least 10 minutes start packing your jars. I start with some dill. a couple cloves of garlic, peppers, dill, garlic, peppers. (alternating and layering until jar is full)
Ladle brine into jars, wipe rim to make sure it is clean before adding lid. Cap tightly.
Put bottles aside to cool, you should hear the canning lids pop or seal in 30 minutes or less.
Wipe jars down and put away for at least 7 days to finish pickling. Will keep on shelf probable a lot longer that you will actually let them after tasting. I actually found a jar I forgot about in the back of a cabinet that was at least 10 years old (i date my bottles) they were as just good as the first week after canning.