Wash the chili peppers, dry them and bake them evenly with their stems. Arrange them in jars, alternating between peppers, a little garlic and round carrot slices and so on up to 1 finger width under the base of the neck of the jar.
In the meantime, prepare a marinade based on the number of jars, that you fill with vinegar, salt, sugar.
The remaining quantity is all water (enough to fill the jars). Pour the hot marinade over the chili peppers in the jars, close and turn them with the cap down. Do not sterilize.