Step 1

Remove and discard stems from peppers, then slice into 1/4" slices. Set pepper slices aside.

Step 2

To a large pot, add cider vinegar, white sugar, garlic powder, turmeric, and celery seed and bring to a boil. Reduce heat to about MED LOW and simmer for 5 minutes.

Step 3

Raise the heat to about MED HIGH to bring mixture back to a boil. Once boiling, add the pepper slices. Allow to return to a boil, then reduce the heat again (to about MED LOW) and simmer for 4 minutes.

Step 4

Transfer the peppers using a slotted spoon to clean glass canning jars, filling jars to within 1/4 inch of the upper rim of the jar.

Step 5

Only the syrup should remain in the pot at this point. Increase the heat to bring to a full rolling boil. Boil like that for approximately 6 minutes.

Step 6

Ladle the syrup into the jars with the jalapeno slices. If you notice any air pockets, take a clean spoon and insert it into the jar to get rid of the trapped air. Fill jars to within 1/4-1/2" from the upper rim of the jar.

Step 7

Wipe the rims of the jars with a damp paper towel, then screw on canning jar lids. Label if desired and refrigerate for at least 1-2 weeks (3-4 weeks for optimal flavor). Candied jalapenos are good for up to 3 months if kept properly refrigerated.