In a large nonreactive pot, combine garlic cloves, cider vinegar, kosher salt, mustard seeds, black peppercorns, bay leaves, cinnamon stick, and allspice berries.

Place over medium heat and bring to a simmer.

Simmer until the salt and sugar dissolve.

Meanwhile, bring water in the canning pot to a boil.

Clean 6 pint jars in hot, soapy water and place the two-part lids in a pot of simmering water on the stove until ready to use.

Remove the lids from the water and dry with a clean, lint-free cloth.

Divide the jalapeños among the jars and distribute the carrot slices on top.

Bring the brine back up to a boil and pour it into the jars, filling each to ¼ inch from the top.

Place the lids on and loosely secure.

Place the jars into the canning pot and process for 12 minutes.

Remove the jars from the water bath and set aside to cool at room temperature for several hours.

You might hear tiny pops as the jars seal themselves from the pressure.

If you have any jars that don’t seal, store them in the refrigerator and eat within a couple of weeks.

Once cooled completely, secure the ring band and store in a cool, dry place.