Wearing rubber gloves, slice your jalapenos into 1/8" thick rounds. Discard the stem end.
If you will be canning these pickled jalapenos, then prepare your water bath canner, mason jars, and lids. Wash your jars and lids. Sterilize your jars in a large pot filled with water. Bring the water to almost a simmer over medium heat. Keep the jars in the simmering water until you are ready to fill them. Use a jar lifter to remove them from the water when you are ready to fill them, dumping the hot water back into the pot when you remove each jar from the water. Right before you are ready to can, put your lids in a small pot or bowl with hot, but not boiling water. Put some additional white vinegar in a small bowl, alongside a clean washcloth or paper towel. Keep the water in your canning pot at a simmer while you fill your jars.
See The All New Ball Book of Canning and Preserving for additional guidance
Combine the vinegar, water, & sugar in a medium saucepan and heat until just before it starts to boil.
Add the salt, pepper, cumin, mustard seed, bay leaf, & garlic to each jar.
Divide the jalapeño slices between each jar, packing them in compactly until jars are filled.
Pour the hot vinegar water mixture into each jar, leaving 1/2" headspace; a canning funnel is helpful for this.
Insert a bubble remover tool (or clean chopstick) down the side of each jar and press in toward the center to release any bubbles.
Clean jar rims with a wet paper towel, dampened with white vinegar.
FOR REFRIGERATOR PICKLED PEPPERS: Allow jars to cool to room temperature and then store in the refrigerator for at least 3 days before eating. The pepper slices will keep for several months.