Sterilize jars and lids in boiling water for 10 minutes.

Preheat oven to 400°F (200°C) and roast the peppers whole on a baking sheet for about 20 minutes, turning halfway through.

Let the roasted peppers cool slightly, then peel off the skins.

Chop or slice the peeled peppers into strips or cubes.

In a large pot, combine vinegar, water, salt, and sugar (if using). Bring to a boil, stirring until dissolved.

Using a canning funnel, pack the cut peppers into sterilized jars, leaving half an inch of headspace.

Pour the hot brine over the packed peppers, ensuring they are fully submerged, leaving half an inch of headspace.

Wipe the rims of the jars, place the lids on, and screw on the bands until fingertip tight.

Process in a boiling water bath for 15 minutes to seal.