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Prepare Syrup
Combine sugar, vinegar, garlic powder, turmeric, and seeds (if using).
Bring to a boil over medium heat, stirring.
Boil for 3 minutes without stirring.
Cook Jalapeños
Add sliced jalapeños to the syrup.
Bring to a rolling boil, stirring once or twice.
Boil for 2 minutes. Remove from heat.
Jar and Store
Spoon jalapeño slices evenly into jars.
Return syrup to a boil and boil 2-3 minutes until slightly reduced.
Pour hot syrup over jalapeños.
Wipe rims and screw on rings.
Cool completely at room temperature.
Store in the fridge for up to 2 months.
Water-Bath Canning (Optional)
Prepare a pot of boiling water with a rack.
Sterilize jars in boiling water.
Remove jars and drain water.
Spoon jalapeño slices into jars.
Pour hot syrup over jalapeños.
Wipe rims and screw on rings.
Lower jars into boiling water, ensuring they are covered by 1 inch of water.
Bring water back to a boil.
Boil for 10 minutes (half pint) or 15 minutes (pint).
Carefully remove jars and let cool on a towel.
Store in a cabinet for up to one year.