Wash, dry pepper, prepare sterile jars with lids, skimmer, vinegar, a tablespoon and put on a fire cauldron with vegetable oil. Or who have the fryer. I have this gadget there, so I use the old-fashioned way, by Kazanka.

In boiling oil sent the pepper and fry it in there until Golden brown.

Put in a jar for 2 pepper and pour their 1st. L. vinegar, making something. I have masher to combine useful.

When the jar fills up - 2 tbsp. vinegar to fill, cap spinning, turn upside down, and when it is cold, to hide away until the winter to endure. Well, or at least until the end of November ;) Then open, clean the pepper from the skin and serdtsevina, add salt, sugar a little, squeeze the garlic and try not to swallow your tongue with them ;) P. S. the question often arises, why clean then, but not immediately, answers: to Try, of course, possible, but it already will be not those peppers. All the juice that should stay in the middle, will emerge. Then maybe they will be a lot of vinegar and oil will start to burn very soon. In General, I would not do it.