Wash the fresh jalapenos thoroughly under cold running water. Slice them into uniform 1/4 inch rings.

In a large pot, combine cider vinegar, sugar, turmeric, celery seed, granulated garlic, and cayenne pepper. Heat until boiling.

Reduce heat and simmer the brine for about 10 minutes.

Add sliced jalapenos to the simmering brine and cook for an additional 4 minutes.

Pack cooked jalapenos into sterilized jars, leaving 1/2 inch headspace.

Return the brine to a boil and ladle the syrup over the jalapenos in the jars.

Wipe the rims of each jar and seal with sterilized lids and metal bands.

Process sealed jars in a boiling water bath for about 10 minutes.

Let jars cool for 12-24 hours, then check seals and store.