In a saucepan, add the sweetener, apple cider vinegar, garlic powder, celery seed, and a good grind of salt and pepper. Bring to the boil, and continue to cook until the sweetener has dissolved.

Add the jalapeños, stir, and cook at a rapid simmer for five minutes.

Use a slotted spoon to remove the peppers from the pan, and transfer them into a storage jar.

Continue to cook the liquid for another few minutes until it has reduced down and turned syrupy. 

Pour the syrup over the jalapeños, then let cool. Seal the lid and store at room temperature.