Place the peeled garlic in a sterile glass jar and add the salt and sugar. Cover and shake to mix. Let stand on the counter for 1-2 hours shaking every now and then to get the garlic to start to break down and give off its liquid.
Heat the pomegranate juice and the vinegar in a small saucepan to bring to a boil.
Add the peppercorns, the sliced or torn chili peppers and the dill to the garlic and then top off with the pomegranate juice and vinegar mixture.
Cover and shake well.
Store refrigerated for at least 2 weeks before eating.