Rinse the strawberries and jalapeños under cool water. Hull the strawberries and slice them into bite-sized pieces. Slice jalapeños into rings, removing seeds for a milder flavor.

In a medium saucepan, combine sugar, apple cider vinegar, water, lemon juice, garlic powder, onion powder, salt, and red pepper flakes. Whisk together and bring to a gentle simmer over medium heat until the sugar is fully dissolved.

Add the sliced jalapeños to the syrup. Simmer for about 4-5 minutes, allowing the jalapeños to soften and infuse the syrup.

Gently fold in the sliced strawberries into the saucepan. Cook for another 4-6 minutes, ensuring strawberries retain their shape while becoming coated in the syrup.

Continue to simmer until the mixture is glossy and syrupy, maintaining a pourable consistency.

Transfer the finished mixture to a clean jar. Allow it to cool to room temperature before sealing and refrigerating.