To sterilize the jars, Cathy advises either immersing the jars in boiling water (totally covering the jars) for 10 minutes or putting them through the hot dishwasher cycle. The rings that hold the jar lids in place should also be boiled or put through the dishwasher. (Another wonderful canning expert, Domenica Marchetti, advises boiling the rings in a small covered pot for 10 minutes shortly before using them.) The lids have a plastic seal that will not withstand the boiling water, so they should be washed and put into the pot of hot water containing the rings just before sealing the jars.
In her recipe (link at the beginning of this version), Cathy advises that you need only save 1 cup of the vinegar for adding to the jars. Actually she advised 2 cups for 10 pounds, but I halved the recipe. I found that wasn't enough; it is better to reserve more and throw out whatever remains after filling the jars, rather than reserving less and wishing that you had more to cover the slices once they are in the jars ready to be sealed.