Wash the jalapenos under cool running water and slice them into uniform rings, approximately ⅛ to ¼ inch thick.

In a large stock pot, combine cider vinegar, sugar, turmeric, celery seed, and granulated garlic. Heat over medium-high until boiling.

Add sliced jalapenos to the simmering brine. Stir gently and let simmer for 4 minutes.

Using a slotted spoon, transfer jalapeno slices into sterilized jars, leaving ½ inch headspace.

Ladle the hot syrup over the jalapenos until jars are full.

Screw the lids on fingertip-tight to create an airtight seal.

Process jars in a boiling water bath for 10 minutes for half-pint jars, 15 for pint jars.

Remove from boiling water and cool on a towel or rack for 12 to 24 hours.