Sterilize pint-sized mason jars and lids by submerging them in a large pot of boiling water for 10 minutes.

Wash jalapeños under cool running water and pat dry, then slice into 1/4-inch thick rings, leaving seeds intact.

Remove jars with a jar lifter and place on a clean kitchen towel while you prepare the brine.

In a large pot over medium-high heat, combine apple cider vinegar, sugar, salt, mustard seeds, celery seeds, turmeric, and pickling spice; stir until sugar dissolves, about 5 minutes, then add garlic cloves and bring to a rolling boil.

Pack each jar three-quarters full with sliced jalapeños, then use a canning funnel to pour hot brine over peppers, leaving 1/2 inch of liquid cover and 1/4 inch headspace.

Use a bubble remover or thin spatula to release trapped air bubbles by sliding it along the inside of each jar and top off with brine if needed to maintain headspace.

Wipe jar rims with a clean, damp cloth, place lids on jars, and screw bands on fingertip tight.

Process jars in a boiling water bath, ensuring water covers jars by at least 1 inch, for 10 minutes.

Use a jar lifter to remove jars and cool undisturbed on a towel-lined counter for 12 hours until lids seal with a pop.