When you're ready to complete the pickling, drain the peppers from the brine, rinse, and leave to dry as well as possible. You can pat try or leave them under a fan for a while. Just try to remove as much moisture as possible.
Combine the syrup ingredients in a non-reactive large pot.
Stir over low heat until the sugar dissolves, then bring to a rolling boil. Watch out, as the mixture foams and vinegar fumes are caustic!
Add the brined peppers the boiling syrup. Boil for a minute or two.
Then remove from heat, and add in the garlic, peppercorns, and bay/lemon leaves.
Use a slotted spoon now to transfer the peppers first to the prepped jars. Push them in as you go; you want the bottles to be filled well so that the peppers stay submerged (and look prettier!).
Then pour over the hot vinegar mixture. Fill the jars, leaving about 1/2-inch at the top.
Wipe the rims of the jars, cap them, and leave for about 2-3 weeks before use.