If preserving, prepare jars by placing on a canning rack in a large pot. Cover with water and bring to a boil. Boil for 10 minutes then turn heat off and allow jars to sit in hot water. Prepare lids and bands by placing in a pot of water and simmering them then allow them to sit in hot water until ready to use.

Wearing rubber gloves, slice the stems off the jalapeños then cut the jalapeños into 1/4-inch slices. Set aside.

In a large pot, whisk together apple cider vinegar, sugar, garlic, turmeric, celery seed, cayenne, and lime juice. Bring to a boil then reduce to low heat and simmer 5 minutes until mixture becomes syrupy. Add the jalapeños and cook peppers for 4 minutes.

Remove peppers from pan using a slotted spoon and transfer to sterilized jars. Return syrup to a full boil and boil for 5 minutes. Pour the syrup over the candied jalapeños, leaving 1/4 inch space at the top of the jars. Wipe the rims of the jars with a clean, damp paper towel. Cover each jar with a lid and band, just fingertip tight.

Return jars to pot with canning rack and bring to a full boil. Boil jars for 10 minutes. After 10 minutes, transfer jars to a cooling rack and let them sit undisturbed for 24 hours. Allow the jars to sit for 2-4 weeks before sampling.