Wear food-grade kitchen gloves and slice the fresh jalapenos into uniform 1/4-inch thick rounds. Discard stems.

In a large heavy-bottomed stainless steel pot or Dutch oven, combine apple cider vinegar, granulated sugar, turmeric, celery seed, minced garlic, and cayenne pepper.

Bring the syrup mixture to a rolling boil over medium-high heat, stirring constantly until all sugar dissolves completely (about 5 minutes). Reduce heat to medium and simmer for 5 minutes.

Carefully add sliced jalapenos to the boiling spiced syrup. Bring back to a gentle boil, then simmer for exactly 4 to 5 minutes until the jalapenos turn dark olive green.

Use a slotted spoon to transfer the hot jalapenos into clean, warm glass canning jars, leaving 1/2 inch headspace at the top.

Turn heat to medium-high and boil the remaining spiced syrup hard for 6 minutes until reduced and slightly syrupy. Pour hot syrup over jalapenos in jars. Wipe rims, seal tightly, and let cool before chilling in the refrigerator. Best flavor after 1-2 weeks!