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Chop the jalapenos into smaller pieces and place them in a bowl with the blueberries. Set this mixture aside.
In a pot, combine the apple cider vinegar, white sugar, light brown sugar, granulated garlic, kosher salt, cinnamon, and turmeric. Whisk the ingredients together until well mixed.
Allow the mixture to simmer for about five minutes.
Add the jalapenos and blueberries to the pot, ensuring they are well coated with the liquid. Bring the mixture back to a boil.
Let it simmer for an additional 10 minutes.
Carefully remove the jalapenos and blueberries from the pot and set them aside.
Return the liquid to a boil and let it simmer for another 10 minutes.
Prepare a mason jar by adding the jalapenos and blueberries, then pour the simmered liquid over them.
Allow the jar to cool to room temperature before sealing it and placing it in the refrigerator.