Rinse chilies, trim stems, prick chilies several times with a needle to allow liquid to penetrate.
Peel shallots, bring vinegar, 1/2 liter water, sugar and salt to a boil, let chilies and shallots bubble up once in the gravy, remove and fill into a jar. Boil the gravy repeatedly !!! and pour hot over the chilies, the gravy should cover the chilies!!! Close jar and keep cooled and dark. After 4 weeks you can serve them.