Pickled hot peppers, definitely a challenge for any palate.
Wash the pepper, leaving the stems intact. Cut an X in the tip end of each pepper.
Heat the oil in a large, deep skillet. Add peppers, onions, carrots, and garlic, frying over a medium heat for approximately 10 minutes, turning them occasionally.
Stir in the vinegar, salt, herbs, and sugar bringing to a boil. Lower the heat and simmer for 10 minutes.
Fill 6 half-pint sterilized canning jars with the peppers and vegetables. Top with the vinegar, leaving 1/2 inch head space, and seal.
Once cool, store in refrigerator ONLY. Once opened, will keep for 1 month.