Step 1

Wearing gloves cut the stems from each jalapeño pepper and then slice them into 1/8 to 1/4 inch rounds. Set aside.

Step 2

In a large pot, bring the apple cider vinegar, sugar, turmeric, celery seed, garlic and cayenne pepper to a boil. Reduce the heat and let it simmer for 5 minutes.

Step 3

Add the jalapeno pepper slices to the pot and continue to simmer for 5 minutes.

Step 4

Use a slotted spoon and transfer the pepper slices into a 1 pint mason jar or heat tolerant glass container similar in size. Be sure to leave ¼ inch space at the top of the jar to decrease the risk of spillage.

Step 5

Turn up the heat and bring the syrup to a full rolling boil. Boil for 5 minutes.

Step 6

Pour the syrup over the jalapeños in the jar but still leave ¼ inch space at the top.

Step 7

Cover and let the jar cool to room temperature. Place in the refrigerator and wait at least 2 weeks before enjoying. However, it is best to wait 4 weeks for best flavor.