Wash the bell peppers thoroughly under running water and roast them at 450 degrees Fahrenheit for half an hour, or until their skin is well-cooked, turning after every 5 to 8 minutes to roast all the sides.
Remove the peppers from the oven, place them in a paper bag and allow to sit for 15 to 20 minutes.
Once the peppers have cooled, peel off the burnt skin, remove the seeds and cut lengthwise into serving size pieces (almost half-inch strips). Set aside the roasted pepper strips.
Also roast the garlic cloves in the oven or over hot coals and allow to cool. Once cool enough to handle, squeeze them to remove from peel, mash them and set aside.
Boil water in a large, wide container and place the jars and lids in it, reducing the flame to allow them to simmer (not boil) in the water for 3 to 5 minutes. Once the jars are ready to use, remove them from water and put aside to dry.
Take a large stainless steel cooking pot and combine roasted, mashed garlic, onion, sugar, oregano, salt, white wine, white vinegar and cider vinegar in it. Bring the mixture to a boil on medium high heat, stirring occasionally, and then reduce the heat to allow the mixture to simmer for five minutes, until the flavours have infused.
Loosely pack the sterilized jars with roasted pepper, leaving half-inch headspace.
Pour the simmering liquid over the peppers, maintaining the half-inch headspace.
Remove the air bubbles and place the lids on.
Allow the ingredients to sit for at least 12 hours in the refrigerator before you use.