While wearing protective gloves, trim the stems from all jalapeño peppers by slicing off a small disc from the stem end. Discard the stems and slice the peppers into uniform 1/8 to 1/4 inch rounds. Set aside.

In a large saucepan, combine apple cider vinegar, granulated sugar, turmeric, celery seed, granulated garlic, and cayenne pepper. Bring the mixture to a rolling boil, then reduce heat and let it simmer for 5 minutes.

Add the sliced pepper rounds to the simmering syrup and cook for exactly 4 minutes, stirring occasionally.

Using a slotted spoon, transfer the cooked peppers into clean, sterilized canning jars, leaving 1/4 inch of headspace at the top.

Increase heat under the remaining syrup and bring it to a vigorous rolling boil. Allow it to boil hard for 6 minutes.

Ladle the boiling syrup over the peppers in each jar. Use a clean chopstick to release air bubbles by gently stirring. Wipe jar rims clean and apply new lids and rings to fingertip tightness.

Place sealed jars in a water bath canner with water covering jars by 2 inches. Bring to a rolling boil and process for 10 minutes for half-pints or 15 minutes for pints.

Remove jars using canning tongs and let cool undisturbed for 24 hours. Once cooled, wipe clean and label. Allow to cure for at least 2 weeks, preferably 1 month, before opening.