Slice jalapeños and set aside.

Sterilize 4 glass quart jars.

Pack peppers into the jars (you might want to wear gloves, or definitely avoid touching your eyes).

Bring water, vinegar, swerve, and sea salt to a boil — this is your brine.

Boil lids for jars.

Pour brine over peppers until 1/2 inch from the top of the jar.

Using a clean towel, wipe the rim of the jar.

Place a sterilized lid on top.

Screw on the ring.

Allow to cool, the lids should pop sealed.

Monitor for 24 hours, if the lid does not pop down, then place the jar in the fridge as it will spoil without a good seal.

Place the sealed jars in storage away from heat and light; the canned pickled jalapeños last for up to 2 years.