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Wearing gloves if desired, slice the stems from the jalapenos and discard. Slice the peppers into uniformed rounds about ⅛ to ¼ inch thick and set aside.
In a large pot, bring vinegar, white sugar, turmeric, celery seed, garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for 4 minutes.
Using a slotted spoon, scoop peppers into canning jars leaving ¼ inch head-space.
Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
Using a ladle, add the boiling syrup to the jars over the jalapeno slices, distributing it evenly between all the jars, leaving a ¼-inch head-space. Use a small knife, or a plastic canning tool designed to remove air bubbles, and run it around the insides of the jars, moving it up and down to remove any air bubbles. Adjust the level of the syrup if necessary.
Wipe the rims of the jars with a clean, damp paper towel and top jars with lids and bands.
Process jars in a boiling water bath 10 minutes for half-pints or 15 minutes for pints, adjusting for your altitude.
Transfer the jars to a dish cloth-covered space on your counter-top and let jars sit undisturbed for 24 hours.
Store in pantry up to one year. Refrigerate any opened jars.