Bring canning jars to a boil in a canning pot. Lower the heat to keep the jars hot as you prepare the recipe.
Put the vinegar, water, garlic cloves, sugar and salt in a non-reactive pot. Stir and set aside while slicing the jalapeno peppers.
Cut off the stem and blossom end of each jalapeno pepper and cut into thin slices (I use a mandolin type slicer which saves time and all the slices are uniform. Place all the pepper slices and seeds into a large bowl as you slice them. DON'T FORGET TO WEAR GLOVES.
Heat the vinegar, water, garlic, sugar and salt to a boil. Reduce heat and simmer five minutes.
Remove one jar from the canning pot at a time. Add 1/2 teaspoon of pickling spice to the bottom of the jar.
Pack the sliced jalapeno peppers into the jars. Pack the peppers in a tightly as possible.
Remove the garlic pieces from the pot and ladle the hot liquid into the jar leaving 1/2 inch of headspace.
Remove as many of the air bubbles as possible using an air bubble remover. Recheck the headspace and add more liquid if needed.
Wipe the jar rim with a damp paper towel.
Place a lid on the jar and screw on a band to just finger tight.
Place each filled jar into your hot water bath canner as you fill it.
Repeat the process for all the remaining jars.
Process in a boiling water bath canner for 10 minutes.
Allow to cool completely, usually overnight, before loosening the band and labeling.