Wash peppers thoroughly. Remove stems and slice peppers into rings, or leave small peppers whole and cut two to four slits in each pepper to allow the brine to penetrate.

Pack peppers firmly into hot, sterilized jars, leaving 1/2-inch headspace.

Combine vinegar, water, salt, sugar and garlic in a large saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove and discard the garlic cloves.

Pour the hot pickling liquid over the peppers, maintaining 1/2-inch head space. Remove air bubbles and adjust head space if needed. Wipe jar rims, apply lids and bands, and tighten to fingertip tight.

Process pint or half-pint jars in a boiling water bath for 10 minutes.

Remove jars and let cool undisturbed for 12 to 24 hours. Check seals before storing in a cool, dark place.