Pepper to wash, dry on a towel. Heat oil in a pan, (butter doesn't need to use all at once, I have 2 kg fit 3 sunset here for 50 ml and poured). Spread the peppers over the tails and fry for a few minutes on each side until condition until they begin to peel off the skin. Put them in a deep bowl, that was easy to clean, and still warm detachable from the skin, it is very easy to remove the juice and the oil, which trickles down we will need for the marinade, don't pour. The legs and seeds without peeling it, put them neatly in a jar or container where we will store and layer with the marinade.

To prepare the marinade, we will use the oil and juice left from cooking and cleaning (only oil should be not burnt), add salt, sugar and heated almost to boiling, add crushed garlic and vinegar and pour in layers the peppers. The marinade is supposed to be simultaneously sour, sweet, and spicy, rich in one word.

After cooling, hiding in the fridge. After one day, the peppers are ready. Try, if You are missing something (spicy, salt, sweets, poured a little of the marinade and add salt, sugar, garlic discretion. The peppers must be completely covered with marinade.