To can jalapeño rings, heat 2 1/4 cups each water and vinegar with 2 tablespoons of sugar until the mixture is just below boiling. Place 1/2 teaspoon kosher salt, 1/2 teaspoon whole black peppercorns, 1 bay leaf, 1 clove peeled garlic and 1/4 teaspoon each cumin and coriander seed in four sterilized pint jars. Pack seeded jalapeño rings in each jar, ladle the hot liquid into the jar and process the jars in a boiling water canner.
Allow 1/2 inch headspace in each jar, and process the jars for 12 minutes after placing sterilized lids and rings on each jar. Allow the jars to remain undisturbed for 12 hours after processing, and check the lids to ensure they are properly sealed. Store unsealed jars in the refrigerator for immediate use, or discard them.
Another option is to cut 4 pounds of peppers into rings, removing the stems and seeds, and pack the peppers into sterilized jar. In a pot, bring 5 cups of vinegar, 1 cup of water, pickling salt, and 2 tablespoons of sugar to a boil. Ladle the boiling mixture over the peppers, allowing 1 inch of headspace, and place lids and rings on the jar. Process the jars for 10 to 15 minutes in a boiling water canner.
If desired, add sliced onions, peeled garlic or sprigs herbs to the peppers by placing the flavorings in the bottom of the jar before adding the jalapeños and liquid.