I would suggest following a recipe tested at an extension center.
The recipe you speak of sounds as if it has no acidity and that would be unsafe in a water bath method much less hoping to seal it by hand.
Also, if you do choose a tested recipe, do NOT cut up the peppers if they are supposed to be whole. Cutting up the peppers allows more peppers per jar and less acidic liquid, changing the ph level and making it unsafe.
I think a brined recipe would need a pressure bath canning method, imo.
There's no such thing as a little garlic.