3-4cupschili peppers - you can use any type of pepper here. The amount will vary depending on how you chop them.
Wash and dry the chili peppers. Cut the large ones up into small chunks. Any small peppers you can leave whole, but poke holes in them to the pickling solution can enter the peppers. Pack them all into a cleaned quart jar.
To a large pot, add vinegar, water, garlic, peppercorns, salt and sugar. Stir.
Heat and bring to a quick boil, then reduce heat and simmer about 2 minutes. Cool slightly.
Pour the brine into the jar, over the peppers, and seal with a tight lid. Cool and refrigerate.
Let the peppers sit a few weeks before using so they can get nicely pickled, though they are fine to eat right away. It is best to wait!