Heat the oil in a big skillet over medium-high heat before adding the garlic and chilies. Around 5 minutes of constant stirring until melted. Let the peppers cool down enough to handle.

Put the garlic and chiles to a clean 1-quart jar (or 4 smaller mason jars).

Note: If desired, cut some of the chillies in half lengthwise to impart more chili flavor and heat to the vinegar.

In a small saucepan, heat the vinegar, water, sugar, and salt until the sugar and salt are dissolved.

The chilis should be covered with the water/vinegar mixture, and the jar's contents should be allowed to cool to room temperature. Refrigerate after sealing the jar. In an airtight jar, pickled peppers can remain fresh for up to one month.