Prep the Jalapeños: Wash and slice the jalapeños into rings. Wear gloves to avoid irritation from the oils.

Prepare the Syrup: Combine apple cider vinegar, sugar, garlic powder, celery seed, and turmeric in a saucepan. Bring to a boil, stirring occasionally.

Candy the Jalapeños: Add sliced jalapeños to the boiling syrup. Simmer on medium-low heat for 5 minutes until softened.

Fill the Jars: Use a slotted spoon to transfer the jalapeños to sterilized jars. Pour hot syrup over the jalapeños, leaving 1/4-inch headspace.

Seal and Process: Wipe jar rims clean, seal with lids, and process in a boiling water bath for 10 minutes to ensure preservation.

Cool and Store: Let jars cool at room temperature. Store in a cool, dark place for 3–4 weeks to allow flavors to develop.