Cut jalapeno peppers in half. Devein and deseed peppers. Put peppers in boiling water for 3 minutes. Then put peppers in ice water for 30 minutes. Mix equal parts vinegar and sugar. Bring mixture to boil. Pack peppers in sterile jars and pour boiling mixture over peppers to cover. Seal jars and set to cool. It takes a lot of peppers to make a pint. It takes someone who has canned before to estimate the amount of vinegar and sugar.