Green peppers cut into large thick strips, chilli put across. Arrange in sterilized jars with sliced ​​julienne ginger and peeled garlic cloves and add cumin. Marinade (vinegar, water and salt) boil, pour on top, the jars are sealed and turn until cool. * The original recipe used Poble peppers (mild Mexican chili peppers large dark green), so if you use cookies green peppers is good to put and chili. Moreover, the original recipe gives digesting finished jars for 10 minutes, but I turn the jars until cool, otherwise the peppers are soft.