On a side note, I am not all that happy with the recipe I used for the jalepeno rings. The recipe called for both honey and pickling spice. Which turned the brine a cloudy color. Not happy at all.

If there are minerals in your canning water then it may cloud the jars with deposits. It's not a health or safety issue. Vinegar added to the water can help.

Pickling spice should be whole spices. Some less expensive brands may have more dust or bits and that will tend to cloud the pickling solution. You can strain the pickling spice through mesh to remove the dust before use and also put the pickling spices in a bouquet garni bag then remove when syrup is done. Another option is to use white wine vinegar rather than apple cider, as it's lighter. Most honey should not make that much of a difference. It will not cloud the solution, though a really dark assertive honey (which is not desireable for pickles anyway) might have more of an impact on color.

Carol