• Trim stems from jalapeños and slice into rings. To reduce the heat, remove seeds, otherwise leave them in.
• In a large pot, combine sugar, vinegar, cayenne, ginger, turmeric, celery seeds, and salt. Set over medium-high heat and bring to a boil. Reduce to medium or medium-low and simmer for 5 minutes, stirring often to dissolve the sugar.
• Stir in the jalapeños. Continue cooking for 5 minutes, stirring. The jalapeños will start to shrivel and look wrinkly.
• Remove from heat and scoop jalapeños into jars. Add syrup to cover.
• OPTIONAL: If desired, return syrup to the stove and boil to reduce for 5 minutes before pouring over jalapeños.
• Place lids and let cool to room temperature before storing in the refrigerator.

For canning

• To water bath can, fill jars with ¼-inch headspace. Use a chopstick or dowel to remove any air bubbles. Process in a hot water bath for 10 minutes using 4 or 8 ounce jars, or 15 minutes for pint jars. After 24 hours, check for seals, label, and store.