Cut 6-8 peppers in half. Remove stem, seeds and membranes. Place skin-side-up on a foil-covered roasting tray.
Broil for 15 minutes at 200C. Alternatively, grill on bbq. Once the skins are blackened remove the peppers from the oven.
Cover the peppers and let the peppers cool for a few minutes until comfortable enough to handle and then peel the skins off and discard them.
While the peppers are cooling, bring 1.5 cups of white wine vinegar, 2 tsp sugar and 1 tsp salt to the boil and remove from heat.
Put the pepper halves in a wide-mouth kilner jar and cover with vinegar. Top with olive oil and store in the fridge for up to a month, if they last that long.