Deseed and slice the peppers

Place peppers in a saucepan with enough white wine vinegar to partially cover them and gently saute until soft. Sprinkle sugar and salt on the peppers and keep a watch over the pan so that they do not burn. Once the vinegar has reduced by half and peppers are soft remove from the heat and allow to cool. The vinegar will be thickened slightly and sweetened by the sugar.

Chop one or two pickled artichokes and place in a bowl

Add the cooled peppers and vinegar, add the whole garlic clove and black peppercorns and toss to combine.

Place in sterilized jars and refrigerate.  These will keep in the fridge for a few months.