Step 1: Prepare your jalapenos. Wearing gloves, wash the jalapenos thoroughly. Slice off the stem ends. Slice the jalapenos into uniform 1/4-inch thick rounds. If you prefer less heat, you can remove some or all of the seeds and membranes.
Step 2: Create the pickling brine. In a large, non-reactive pot (stainless steel is ideal), combine the apple cider vinegar, granulated sugar, turmeric, garlic powder, and celery seed.
Step 3: Bring to a boil. Place the pot over medium-high heat and stir constantly until the sugar has completely dissolved. Once the sugar is dissolved, bring the mixture to a rolling boil.
Step 4: Add jalapenos and simmer. Add the sliced jalapenos to the boiling brine. Reduce the heat to medium-low and simmer gently for 4-5 minutes. The jalapenos should still be bright green and crisp-tender. Do not overcook, or they will become mushy.
Step 5: Transfer to jars. Using a slotted spoon, carefully transfer the jalapeno slices into sterilized pint-sized canning jars, leaving about 1/2 inch of headspace. Pack them tightly but don’t crush them.
Step 6: Pour in syrup. Ladle the hot pickling syrup over the jalapenos in the jars, ensuring they are completely submerged and still maintaining 1/2 inch of headspace. Gently tap the jars on the counter to release any trapped air bubbles.
Step 7: Seal and process (optional for longer storage). Wipe the rims of the jars clean with a damp cloth, center the lids, and screw on the bands until finger-tight. If you plan to store them for an extended period (beyond a few weeks in the fridge), process the jars in a boiling water bath for 10 minutes. For shorter storage, simply let them cool on the counter, then refrigerate.
Step 8: Cool and store. Allow the jars to cool completely at room temperature. As they cool, you should hear a “pop” sound, indicating a successful seal. Once cool, store properly sealed jars in a cool, dark place for up to 1 year. Unsealed jars, or those you don’t water bath can, should be stored in the refrigerator and consumed within 2-3 weeks. For optimal flavor, let the candied jalapeno recipes sit for at least 2 weeks before enjoying, allowing the flavors to meld.