Boil the water in a non-reactive pot. See: Reactive vs. non-reactive Cookware
In another pot, bring vinegar, salt, and sugar to a slow rolling boil.
Equally divy up the peppers spices and peppers between pre-prepared sterilized jars.
Blanch the peeled garlic for about a minute in your boiling water.
Remove blancehd garlic and and drain, pack into jars.
Pour the hot vinegar-salt-sugar mix over the garlic
Leave around a 1/2 inch head space to allow for expansion of the pickled produce.
Wipe jar rims, apply lids and rings then process in a hot water-bath for 10 minutes.
Remove from heat, let set over night or until sealed before removing rings.Jars should be stored for at minimum of 2 weeks before using. Of course they should be refrigerated once they've been opened
You may notice that the cloves turn a bluish green. Not to worry - it's perfectly normal and due to chemical reaction caused by the vinegar breaking down the natural sulfur compounds in the garlic.