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Chop the jalapenos 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 and allow the mixture to simmer for about five minutes.
Add the jalapenos and blueberries to the pot, ensuring they are well coated in 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 return the liquid to a boil.
Allow the liquid to simmer for another 10 minutes.
Transfer the jalapenos and blueberries into a mason jar and pour the simmered liquid over them.
Let the jar cool to room temperature before sealing it and placing it in the refrigerator.