Remove the stems from all of the jalapeño peppers.
Slice the peppers into uniform 1/8-1/4 inch rounds.
In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes.
Raise the heat to boiling again, add the pepper slices, return to a hard boil, then reduce the heat again and simmer for 4 minutes.
Transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar and turn the heat up under the pot with the syrup and bring to a full boil. Boil for 6 minutes.
Use a ladle to pour the boiling syrup into the jars over the jalapeño slices. Make sure there are no trapped pockets of air.
Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 15 minutes.
Use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours.
