• With gloved hands, cut away stems from peppers. Slice into 1/4-inch slices.
• In a large pot, add apple cider vinegar, white sugar, garlic powder, turmeric, and celery seed. Bring mixture to a boil. Reduce heat and simmer for 5 minutes.
• Raise the heat to bring the mixture back to a boil. Once boiling, add the pepper slices. Allow to return to a boil, then reduce the heat again and simmer for 4 minutes.

To Can

• Transfer the peppers using a slotted spoon to sterilized glass canning jars, leaving 1/4-inch of headspace.
• With just the syrup in the pot, increase the heat to bring it to a full rolling boil. Boil syrup for about 6 minutes.
• Ladle the syrup into the jars with the jalapeno slices. To remove air pockets, use a skewer to disturb jalepeños. Check the headspace again to ensure 1/4-inch headspace is maintained.
• Wipe the rims of the glass jars with a clean and damp paper towel. Top with a canning lid and screw on the ring to finger tight.
• Process in a water bath canner for 10 minutes.
• Once the processing time is complete, turn off the heat and remove the lid. Wait 5 minutes before removing from the water bath canner. Let sealed jars set for at least 12 hours before disturbing.