Divide the rosemary, thyme, peppercorns, and dried chiltepins between two, 4-quart mason jars. Divide the carrots, turnips, green onions, and fennel between the two jars.
Bring the water to a boil in a medium-sized saucepan. Add the garlic cloves to the water and boil for five minutes. Add the vinegar and salt to the pan and stir the brine until the salt dissolves. Place 5 cloves of garlic in each jar. Pour 3 cups of brine into each of the mason jars. Allow the contents of the jars to come to room temperature before sealing them with a lid and storing them in the refrigerator.