Four pint-sized mason jars should accommodate one pound of garlic. Into each of the four mason jars, place 1/4 of the desired spices, along with one sprig of thyme and one bay leaf. Be careful not to overstuff — all garlic should eventually be fully submerged in the pickling solution. Wipe the mouths of the jars to remove any pickling solution. Screw the lid on securely, but do not over-tighten it. The process of heating and cooling the jars will create an airtight seal. Raise the temperature on the burner under the canner to bring the water to a slow boil. Put the jars of garlic into the canner using jar tongs.  Add more boiling water to the canner if necessary to bring the water level to at least 1 inch (2.5 cm) over the tops of the jars. Place a metal standing tray on the bottom of your canner for the mason jars to rest atop. The mason jars may break if they sit on the bottom of the canner, next to the direct heat from the burner. The process of heating the pickling solution up — and then eventually cooling it down — will create a vacuum seal in the headspace, preserving the garlic. Take care not to tilt the jars when removing them. Make sure the jars are sealed properly with this simple trick:  After they are completely cool, push on the center of each jar to see if it pops up and down. If it does, the jar has not sealed properly. Restart the canning process with the jars that didn't seal if you have too many to use up quickly. Use new lids on the jars and leave them in the canner for the full 15 minutes again.

TL;DR in Hindi:
हर मर्तबान या डब्बे में मसालें और जड़ी-बूटियाँ डालें: मर्तबानों में समान मात्रा में लहसुन की कलियाँ डालें: हर मर्तबान में इतना अचारी मिश्रण डालें कि वह लहसुन की कलियों को पूरी तरह से ढक दे, फिर हर मर्तबान में नींबू का एक टुकड़ा डालें, ताकि लहसुन अचारी मिश्रण के अन्दर ही रहे: केन्नर को गर्म होने दें: मर्तबानों को केन्नर में, धीरे-धीरे उबलते हुए पानी में करीब 15 मिनटों के लिए छोड़ दें: मर्तबानों को गर्म पानी में से निकाल कर पूरी तरह से ठंडा होने के लिए छोड़ दें: