Pick 3 pounds of fresh ripe jalapeno peppers from your garden. If not available, pick some up from the grocery store.
Wearing gloves, remove the very top and the stem from the jalapeno peppers.
Slice the peppers in 1/4" rounds. Set aside.
In a large pot, bring apple cider vinegar, white sugar, turmeric, celery seed, minced garlic and cayenne pepper to a boil. Reduce heat and let simmer for 5 minutes.
Raise the heat back to a boil and add the jalapeno pepper rounds and return to a hard boil. Reduce heat again and simmer for 4-5 minutes.
Transfer the jalapeno pepper slices to your clean jars leaving a head space of no less than 1/2".
Using a ladle, transfer the syrup to fill the jars ensuring you leave a head space of no less than 1/2".
Wipe the rims with a clean and damp paper towel. Put on lids and screw on top finger tip tight.
Place jars in a canner ensuring the top of jar is covered with 2" of water. Bring the water to a full rolling boil. When it reaches a full rolling boil, boil jars for 15 minutes.
Remove from heat and let cool. When safe, remove jars from water using canning tongs and transfer to a cooling rack. Leave them to cool for 24 hours.
Allow jars to sit for 2 - 3 weeks before eating as the flavors will mature in that time.