In a large pot, bring white vinegar, water, sugar, and salt to a rolling boil.
Place celery, peppercorns, mustard seeds, dill stem, and Jalapeno slices in each jar. **See Note Below
Once brine is boiling, ladle into jars, leaving 1/4 inch of headspace.
Clean jar rims with white vinegar and place lids and bands until finger tight ].
Place jars in canner with 1 inch of water covering tops of the lids.
Bring to a rolling boil and leave with canner lid on for 10 minutes.
Turn off heat, remove lid and let sit for 5 minutes.
Remove Jars and allow them to sit until cool. Check seals and store. **See Note Below