Piparrak (pickled green chili peppers)

Clean the Piparrak with water and dry.

Pour 1/3 of the capacity of wine vinegar into a container with a lid.

Season (I usually add a teaspoon of coffee per jar) and shake to dissolve well.

Pour the same amount of water as wine vinegar.

Insert the Piparrak in the can until they are tightly packed.

Add a dash of olive oil (this is optional, but I think it gives a more pleasant taste).

Finish filling with liquid (water and wine vinegar) in equal parts until the container is completely covered.

Close the jars, in this case, and leave for three months storing in a dry and dark place, the refrigerator is also useful, before being able to consume them.