Wearing gloves and a mask, remove stems, seeds and membrane of peppers. Slice into 1/4 inch strips. In the case of jalapeños, you can include seeds and membrane, which will increase the heat. Bring vinegar, sugar, and spices to a boil (use a pan large enough to hold the sliced peppers) reduce heat and simmer for 5 minutes. Add in the peppers and return to a boil for 4 minutes.
With a slotted spoon, transfer the peppers into warm, clean jars to within 1/4 inch of rim.
Bring syrup back to a boil and hold for 6 minutes. Ladle syrup over the peppers, adjust for about an inch of head space and release trapped air. Wipe rims, add lids and hand tighten rings.
Process in hot water bath (and inch or two of water over the top of jar) for 10 minutes.