Wash the jalapenos thoroughly under cold water. Wear gloves and slice the peppers into 1/8 to 1/4-inch rings, discarding the stems.

In a large pot, combine cider vinegar, sugar, turmeric, celery seed, granulated garlic, and cayenne pepper. Stir over medium heat until sugar dissolves. Bring to a boil, then simmer for 5 minutes.

Add the sliced jalapenos to the pot and simmer for about 4 minutes until they turn vibrant green.

Using a slotted spoon, fill sterilized jars with jalapenos, leaving 1/2 inch of headspace.

Pour hot brine over the jalapenos in each jar, ensuring they are fully submerged. Wipe rims, apply lids, and process jars in a boiling water bath for 10-15 minutes.

Remove jars and let them cool completely. Ensure seals are tight, then store in a cool, dark place.