Slice jalapenos into rounds. *You don't have to deseed them, we did on about half.
In a medium pot, add in the sugar, apple cider vinegar, garlic powder, celery seed, ground turmeric, and red pepper flakes.
Cook mixture over medium high heat and bring to a boil.
Reduce heat to low and stir for about 5 minutes, or until sugar has dissolved.
Add the sliced peppers into the pot and turn heat to high, bringing to a boil once more.
Once boiling, turn heat lower and simmer 5 minutes.
Spoon the peppers into a jar and allow the liquid to boil over heat 5 additional minutes.
Pour into the jar(s) with peppers and allow to cool.
Store in refrigerator for up to 3 months.