Dice peach, onion, and bell pepper into a uniform size (1/4 inch). Add to a one-quart mason jar.
Chop the cilantro (first removing the leaves from the stems). Add to jar.
Chop tomatoes into different size pieces (which adds textures to the salsa). Pulse some roughly chopped pieces in a food processor; leave other pieces larger. Add to jar.
Juice the lemon or lime into jar.
Peel then grate the garlic cloves using a microplane or zester.
Add pickle brine, if using. (I have had great success without it, but if you've got some, it helps give a "kick start" to the good bacteria).
Top and then dice the jalapeño or chipotle peppers, and add to jar. If using jalapeno, remove the seeds and membrane from the flesh for less hot, or leave in for more hot salsa.
Add salt to jar, and black pepper to taste.
Leave at least 1 cm (1/2 inch) from the top of the jar.