• Wash the jalapeños and drain well.
• Slice the jalapeños into 1/8 inch slices, discarding the stems, wearing gloves to protect your hands from burning later.
• Rinse the jalapeños in a wire mesh basket and drain well. 
• In a large pan or dutch oven, combine the apple cider vinegar, sugar, garlic, turmeric and celery seeds. 
• Cook over high heat, whisking occasionally and bringing the mixture to a full rolling boil. Reduce to simmer, cooking 5 minutes. Return to a boil and add the sliced jalapeños.
• Bring to a full rolling boil and cook 4 minutes.
• Remove from heat.
• Use a slotted spoon to fill sterilized canning jars.
• Return the apple cider mixture to a rolling boil, cooking 6 minutes. Keep an eye on it, stirring occasionally so that it doesn't boil over.
• Remove from heat and carefully ladle syrup over the jalapeños filling the jars, leaving about 1/4 inch of space at the top. 
• Stick a wooden skewer or knife down into the jars to remove any air bubbles. 
• Wipe the tops of the jars clean. Top with 2 piece canning lids, do not over tighten.
• Any leftover syrup should be kept. Store in canning jars. 

To Preserve Candied Jalapeños

• Set the jars in a canner and fill with enough water to cover the jars by at least 2-inches. Cook over high heat, bringing the water to a full boil.
• Boil for 10 minutes for half pint jars or 15 minutes for pint jars.
• Carefully remove the jars with canning tongs and cool completely. 
• Tighten the lids if needed, wipe the jars with a damp towel and label with the date. 
• Store jars in a cool pantry and refrigerate after opening.