Prepare the Jalapenos: Wash the jalapenos thoroughly and slice them into thin rounds, discarding the stems. Wear gloves to protect your hands from the heat.

Make the Syrup: In a medium saucepan, combine the sugar, apple cider vinegar, turmeric and garlic powder. Heat the mixture over medium heat, stirring until the sugar dissolves. Bring to a gentle boil, then reduce the heat to simmer.

Cook the Jalapenos: Add the sliced jalapenos to the simmering syrup. Cook for about 5-7 minutes, stirring occasionally, until the jalapenos soften slightly but remain vibrant in color.

Jar the Jalapenos: Using a slotted spoon, transfer the jalapeno sliced to sterilized jars, packing them tightly. Pour the hot syrup over the jalapenos, leaving about 1/4 inch headspace at the top. Tap the jars gently to remove air bubbles and ensure the jalapenos are fully submerged.

Seal and Store: Wipe the rims of the jars clean, seal with lids, and let them cool to room temperature. Store the jars in the refrigerator for up to 3 months or process in a water bath canner for long-term storage.

Enjoy: Allow the candied jalapenos to sit for at least 1-2 weeks to develop their flavor before serving. Use them as a topping for burgers, nachos, eggs, or crackers with cream cheese.