Wearing gloves, slice jalapeno peppers into 1/4-inch rounds, set aside. For even cuts use a mandolin.
In a large non-reactive stockpot bring to boil apple cider vinegar, sugar, turmeric powder, celery seed, and garlic.
Reduce heat and simmer for 5 minutes. Add jalapeno peppers and allow to simmer for an additional 5 minutes.
Using a slotted spoon, scoop jalapeno peppers into half-pint jars.
Bring the remaining brine to a hard boil for another 5 minutes. Using a ladle, add hot brine to the jars, leaving a 1/4-inch headspace.
Remove air bubbles, wipe jar rim, add warmed lids and rings.
Process in a hot water bath or steam canner for 15 minutes. Adjust the processing time for altitudes above 1,001 feet in elevation.