Choose whole green chili peppers. Cut their stems 1/2″ (1 cm) from the base, wash them and put them in jars. Heat a container on the stove with the vinegar, water, salt and sugar and once the sugar and salt melt, pour the marinade into the jars.
Allow to stand for a bit and decant 3 - 4 times. Then the pickled chili peppers are ready and need to be kept in a cool place.