Cut the stems off of the jalapenos and slice them into rings. The spice can rub on your fingers and then anything your fingers touch, so either wear gloves or be incredibly careful.

Combine the vinegar, sugar, and garlic powder to a large pot and bring to a boil. Reduce the heat and simmer the mixture for 5 minutes.

Raise the heat to bring the sugar mixture back to a boil. As soon as it is boiling, add the pepper slices. Allow to return to a boil, then reduce the heat again and simmer for 4 minutes.

Using a slotted spoon, large fork, or strainer, scoop all of the jalapenos out of the sugar mixture and into a glass jar (or glass storage container that you will be using). The jar will get hot, but clean the outside of it before any sugar that dripped on the outside hardens.

Back to the sugar mixture, bring it up to a full rolling boil and boil for 6 minutes.

Ladle the syrup into the container with the jalapeno slices.

Wipe the rims of the jars with a damp paper towel or wash cloth and seal. Store in the refrigerator for approximately 3 months. The flavor tastes best after about 2 weeks of sitting.