While wearing disposable food handling gloves, wash jalapeños and slice off the stems with a knife. Slice jalapeños into uniform 1/8-1/4 disks and set aside in a bowl.
In a large pot add apple cider vinegar, sugar, turmeric, celery seed, garlic cloves and cayenne pepper. Bring to a boil. Reduce to a simmer and cook for 5 minutes. Add jalapeño slices and bring the heat back to a boil. As soon as it starts boiling, reduce the heat once again to a simmer and cook for 5 more minutes. Using a slotted spoon skim the jalapeños out of the liquid and add them to clean sterilized canning jars. I like to use jelly or pint jars. Press the peppers down in the jars until they are within 1/4 inch from the top of the jar.
Turn the heat up one more time on the remaining liquid and boil for 5 more minutes. Pour liquid into the canning jars over the top of the peppers. Use a butter knife to poke down into the jar to release any air pockets. Add extra liquid to the top if needed. Wipe the rims of the jars with a clean wet wash cloth and add a lid and canning ring to the jar.
Place jars into a water bath canner and fill with water. Make sure jars have 2 inches of water above them. Bring water to a boil and process for 10 to 15 minutes depending on the size of the jar. Turn heat off and use canning tongs to transfer jars to cooling rack where they can sit for 24 hours. Check lids to make sure they have sealed properly. Wipe jars clean and store until ready to eat.
*We like to eat Cowboy Candy with cream cheese and crackers. Also would be delicious on sandwiches, tacos, nachos, etc.