Wash peppers and remove inner seeds and membranes. Cut into strips or small 1/2-inch pieces. Cover the peppers with boiling water and let soak for five minutes. Drain water.

Combine vinegar, water and sugar in a glass or enamel pan. Bring to a boil. Simmer five minutes, removed from heat and add garlic, oil and salt.

Place peppers in a sterlized quart canning jar and pour the vinegar mixture over them to cover. Store for two weeks in refrigerator before using. This will keep for several months in the refrigerator.