In a saucepan combine the white sugar, apple cider vinegar, chili powder, turmeric, and ginger. Bring the mixture to a boil then down to a low simmer until the sugar dissolves into a syrup. Add the jalapeno pepper slices to the boiling syrup and simmer for about 4 minutes.
Transfer the hot peppers to sterile canning jars and fill the jars with the remaining syrup. Wipe the rim of the jar clean with a washcloth or damp paper towel and either refrigerates the jalapeno slices or can in a water bath canner.
bring a large pot of hot water to a simmer. Meanwhile, sterilize your half-pint or pint jars. Add the jalapenos to the cans and top with the leftover syrup, leaving a 1/4 inch of headspace. Wipe the rims of the jars clean and add the two-piece lids and screw until finger-tight. Place jars into the hot water and onto a steaming rack. Ensure the jars are covered by three inches of water.
Bring the water to a full rolling boil and process for 10 minutes for half-pints and 15 for full pints. For higher altitudes, add additional time.
Remove the jars using tongs and place them on a cooling rack. Store in a cool place.