Wash and dry the peppers. Cut the large peppers into smaller chunks/slices. If you decide to leave them whole, poke holes in them so the solution can enter the peppers. Pack them into a sterilized jar. In a large pot, add vinegar, water, garlic, peppercorns, salt, and sugar. Stir. Heat and bring to a quick boil, then reduce heat and simmer for 2 minutes. Cool Slightly. Pour the brine over the peppers, and seal with a tight lid. Wipe the rim of the jar. Add the lid and ring and secure tightly. Process in a water bath for 10-20 minutes. Allow to cool and seal.