Roast the chili peppers on the stove.
Put equal amounts of water, sugar and vinegar to boil in a large pot. Add salt as desired. Decide whether or not the marinade is enough for the amount of peppers you plan on canning.
If it's not enough, simply boil more, following the same ratios. Technically, you can make them without water but without it they seem too saturated, at least to my taste.
Distribute into jars, don't pack them too tightly, so there's more marinade.