Step 1

In a large skillet, heat the oil over medium-high and add the chilies and garlic. Sauté, stirring frequently until softened, about 5 minutes. Allow the chilies to cool enough to handle.

Step 2

Add the chilies and garlic to a sanitized 1-quart sized jar (or 4 smaller mason jars).

Step 3

Note: If desired, slice some of the chilies in half length-wise in order to infuse the vinegar with chili spice and flavor.

Step 4

Heat the vinegar, water, sugar and salt in a small saucepan until sugar and salt is dissolved.

Step 5

Pour the water/vinegar mixture over the chilis and allow the contents of the jar to cool to room temperature. Seal the jar and refrigerate. Pickled peppers will stay fresh in an air-tight jar for up to 1 month.