Wash the jalapenos thoroughly under cold water to remove any dirt or debris.

Slice the jalapenos into rings, removing the stems. If you prefer less heat, you can remove the seeds.

In a large pot, combine the sugar, apple cider vinegar, water, kosher salt, garlic powder, onion powder, ground cumin, black pepper, and cayenne pepper.

Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar is completely dissolved.

Once the syrup is boiling, carefully add the sliced jalapenos to the pot.

Reduce the heat to medium and let the jalapenos simmer in the syrup for about 10-15 minutes, stirring occasionally. This allows them to absorb the flavors.

While the jalapenos are simmering, prepare your canning jars by sterilizing them in boiling water for 10 minutes.

Remove the jars from the water and let them cool slightly. Place the lids in a small pot of simmering water to soften the sealing compound.

Using a slotted spoon, fill each sterilized jar with the jalapeno rings, leaving about ½ inch of headspace at the top.

Ladle the hot syrup over the jalapenos, ensuring they are fully submerged. Leave the same ½ inch of headspace.

Wipe the rims of the jars with a clean cloth to remove any residue. Place the lids on the jars and screw on the metal bands until they are fingertip-tight.

Process the jars in a boiling water bath for 10-15 minutes to ensure they are sealed properly.

Remove the jars from the water bath using tongs and place them on a clean towel or cooling rack.

Let the jars cool completely at room temperature. Once cooled, check the seals by pressing down in the center of each lid. If it pops back, it did not seal properly.

Store sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.