Add the water and garlic to a large saucepan. Bring to a boil for approx. 1 minute. Drain and set aside.
Divide the coriander, peppercorns, chiles, allspice and bay leaf between 3 half pint jars.
In a small saucepan, combine the vinegar, sugar and salt. Bring to a boil for 2-3 minutes.
Ladle the hot brine over the garlic; allow 1/2" headspace. Add extra water or vinegar as necessary to top off jars. Wipe rims and center the lids as needed.
Place the jars in the canner with simmering water. Ensure that the jars are completely covered with water. Once the water begins to boil, process the jars for 10 minutes.
Remove the jars and cool.