Trim off the stems and slice the jalapeños into ¼-inch thick rings. Set them aside in a bowl while you prepare the syrup.

In a large pot, combine sugar, apple cider vinegar, garlic powder, turmeric, and celery seed. Stir well and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar is fully dissolved.

Add the sliced jalapeños to the hot syrup. Raise the heat slightly and bring the pot back to a gentle boil. Once it’s boiling, reduce the heat and simmer for 4 minutes. This softens the peppers and infuses them with flavor.

Using a slotted spoon, scoop the jalapeño slices into clean mason jars, packing them tightly while leaving about ½ inch of headspace at the top of each jar.

Return the syrup to a boil and let it reduce slightly for another 5–6 minutes until it thickens a bit.

Carefully pour the hot syrup over the jalapeños in the jars, ensuring all slices are submerged. Use a spoon or fork to remove any air bubbles. Wipe jar rims clean, seal the jars, and let them cool to room temperature.

Once cooled, refrigerate the jars. Let them rest for 2–3 weeks before eating to allow the flavors to fully develop. Stored properly in the refrigerator, candied jalapeños will keep for up to 3 months.