Use a knife to poke several holes around the tops of 12 cherry peppers, and place the peppers in a saucepan with 2 cups white vinegar, 2 cloves garlic cut into thirds, 1 teaspoon salt and 5 peppercorns. Bring the mixture to a boil, simmer for 10 minutes, and cool.
Store unused peppers in the refrigerator for up to one week. Another option is to remove the stems from 6 cherry peppers and place the peppers on a baking sheet. Toss the peppers with 1 1/2 teaspoon of olive oil and a pinch of salt. Place the peppers on a baking sheet, and broil them for five minutes or until the skins are slightly blistered.
In a saucepan, bring 1 1/2 cups of vinegar, 3/4 cups of sugar and 2 sprigs of fresh rosemary to a boil. Place the peppers in a jar, and pour the brine over the peppers. Allow the peppers to cool slightly, and refrigerate them.
Alternately, bring 4 cups of vinegar, 1 1/3 cups of water, 1/4 cup of sugar and 1 1/2 teaspoons of salt to a boil. Divide 2 pounds of cherry peppers, 6 halved garlic cloves, 3 bay leaves and 3/4 teaspoon of black peppercorns into sterilized canning jars. Ladle the hot brine over the peppers, and can them in a hot water bath for 15 minutes.