Step 1: Prepare the Jalapeños

1. Wash the jalapeños thoroughly under running water.
2. Remove and discard the stems.
3. Slice the jalapeños into ¼-inch thick rounds and set them aside.

⚠️ Safety Tip: Wear gloves when handling jalapeños to avoid irritation from capsaicin.

Step 2: Make the Sweet Syrup

1. In a large pot, combine apple cider vinegar, sugar, garlic powder, turmeric, and celery seed.
2. Bring the mixture to a boil over medium-high heat.
3. Reduce to medium-low and let it simmer for 5 minutes.

Step 3: Cook the Jalapeños

1. Increase heat to medium-high until the syrup reaches a boil.
2. Add the sliced jalapeños and stir to coat.
3. Reduce heat to medium-low and let them simmer for 4 minutes.

Step 4: Transfer Jalapeños to Jars

1. Using a slotted spoon, transfer jalapeños into clean, sterilized glass jars, filling to ¼-inch from the top.

Step 5: Reduce the Syrup

1. Increase heat to bring the syrup to a rolling boil.
2. Let it boil for 6 minutes until slightly thickened.

Step 6: Fill Jars with Syrup

1. Carefully ladle the hot syrup into the jars, covering the jalapeños.
2. Use a clean spoon to remove air bubbles and leave about ¼ to ½ inch of headspace.

Step 7: Seal and Store

1. Wipe jar rims with a damp paper towel to remove syrup residue.
2. Secure canning lids tightly.
3. Let jars cool at room temperature before refrigerating.

📌 For best flavor, refrigerate for 1-2 weeks before eating. The longer they sit, the better they taste!