Wash the peppers well and remove their seeds. Boil the wine, vinegar, water, salt, sugar and oil in a pot. Put several peppers in the boiling mixture. After 2-3 minutes, remove them and put the next ones in.
Press the tops down with 2 crossed vine twigs each. Close the jars tightly and store them in a cool place. After 18 days, this pickle will be ready for consumption.