Add a generous pinch of sea salt and fresh chopped parsley.
Add Sherry vinegar, to almost fill the jar. Leaving roughly 1/4 of an inch
Top jar with avocado oil so that all the peppers are fully submerged but it's not overflowing.
Cover with an airtight lid and refrigerate. Pickled Red Peppers will keep in the refrigerator for up to a year.
*I recommend using Avocado oil since it does not solidify when refrigerated like olive oil. If you choose to use olive oil you will need to let these come to room temperature before enjoying so that the olive oil can become liquid again.If you olive oil doesn't solidify when refrigerated, throw it out because it's been mixed with another cheaper oil.