Wearing gloves, trim caps, discard, and carefully slice each jalapeño into 1/8"- 1/4" slices. Clean out seeds and veins if desired for less heat.

Using widemouth 1/2 pint canning jars, fill approximately 16 jars with about 2oz of the sliced jalapeños. This will leave about 1/2" space until lid.

In medium to large pot, mix together, vinegars, water, honey, salt, mustard seeds, peppercorns, garlic cloves and bay leaves. Stirring occasionally until rapid boil.

Using a fine seive or cheesecloth separate liquid from herbs and seasoning. Set aside and fill each jar about an inch from the top. This should mostly cover the jalapeños.

With tongs put 1 peppercorn, 1 garlic clove, and 1 bayleaf in each jar. If you have have large garlic cloves cut in half unless you don't mind a lot of garlic. Same for the bay leaves. If using large bay leaves, cut in half or quarters to fill each jar.

Take tongs and scoop up several mustard seeds and place in jars evenly. Discard remaining herbs and spices.

To can or preserve, place jars in a large pot of boiling water for a about 15 mins. Remove carefully with tongs and set aside.

When cooled, the 2piece lids should be collapsed and sealed tight.

Store in cool dark place. Ready to eat in minimum of 3 weeks. The longer they sit the better they are.

Refrigerate after opening.