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.