Start by washing the light green hot peppers thoroughly. Cut them lengthwise, creating a slit so the brine can permeate the pepper. Place the peppers into clean, dry 2-liter plastic bottles. This container helps the peppers stay submerged in the brine during the fermentation process.

2. Make the Brine
In a large bowl, dissolve 4 tablespoons of salt and 1 tablespoon of sugar in 1 liter of water. Stir until fully dissolved. This brine will infuse the peppers with a tangy, salty flavor during fermentation.

3. Fill the Bottles
Carefully pour the brine into the plastic bottles, making sure the peppers are fully submerged. Seal the bottles with the caps, shake gently to mix, and place them in a warm, sunny spot for two days. This will initiate the fermentation process, helping the peppers absorb the flavors.

4. Drain and Prepare the Final Pickling Liquid
After two days, open the bottles and drain the liquid. In a new bowl, mix ½ cup of white vinegar, fresh water (enough to cover the peppers), garlic cloves, and lemon slices. This final brine enhances the flavor while preserving the peppers for long-term storage.