Begin by wearing protective gloves to handle the jalapeños safely. Remove the stems by slicing a thin disc from the stem end of each pepper. Discard the stems. Slice the jalapeños into uniform rings approximately 1/8 to 1/4 inch in thickness. Set aside.

In a large, heavy-bottomed saucepan, combine the apple cider vinegar, granulated sugar, ground turmeric, celery seed, granulated garlic, and ground cayenne pepper. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat and allow the mixture to simmer for 5 minutes, stirring occasionally to dissolve the sugar completely.

Carefully add the sliced jalapeños to the simmering syrup. Continue simmering for precisely 4 minutes. This process allows the jalapeños to absorb the flavors while maintaining their texture.

Using a slotted spoon, transfer the jalapeño rings into sterilized canning jars. Leave approximately 1/4 inch of headspace at the top of each jar. Ensure the rings are evenly distributed but not overly packed.

Increase the heat under the remaining syrup in the saucepan and bring it to a full, rolling boil. Allow the syrup to boil vigorously for 6 minutes to reduce slightly and intensify the flavor.

Using a ladle, carefully pour the hot syrup over the jalapeños in the jars, covering them completely. Insert a chopstick or a sterilized knife along the sides of the jar to release any air pockets. Adjust the syrup level if necessary to maintain the 1/4 inch headspace.

Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal. Place sterilized lids on each jar and screw the bands on to fingertip tightness.

If preserving for extended storage, place the sealed jars in a boiling water bath canner. Ensure the jars are covered with at least 2 inches of water. Process half-pint jars for 10 minutes or pint jars for 15 minutes. After processing, carefully remove the jars and allow them to cool undisturbed for 24 hours on a clean towel or rack.

Once fully cooled, label each jar with the date. Store in a cool, dark place. For the best flavor, allow the jalapeños to mellow for at least 2 weeks before consuming.