Put on food safe gloves wash dry and slice your peppers 1/4 “ thick

In a large pot bring apple cider vinegar, white sugar, garlic powder, turmeric, cayenne pepper and celery seed to a rolling boil turn heat down and simmer 5 minutes.

Add peppers to the pot bring the mixture back to a boil, lower heat and cook for 5 minutes stirring occasionally.

Fill sterilized jars with peppers and syrup. Use a knife to go around inside of jar to release any trapped air,add additional peppers and syrup if needed. Leave 1/2” head space. Wipe rim of jar with damp paper towel removing any juices or seeds on jar rim. Apply canning jar lid and apply jar band.

Bring a large water canning pot of water to a boil. The water needs to be an inch or more above the lids.

Carefully lower jars into water. Bring back to a rolling boil and time 10 minutes for 1/2 pints or 15 minutes for pint jars.

Transfer jars to a cooling rack. Listen for them to seal. If they don’t seal either remove seal wipe seal and rim and repeat canning process or refrigerate to eat within a few weeks.