Icebox Pickled Peppers

15 ingredients
10 steps

Ingredients

  • 2 cups water
  • 6 garlic cloves
  • 1 yellow onion, roughly chopped
  • 1 red bell pepper, seeded and chop
  • 1 yellow bell pepper, seeded and chop
  • 1 orange bell pepper, seeded and chop
  • 1 pasilla chile, seeded and chop
  • 2 jalapeno peppers, seeded and halved
  • 2 serrano peppers
  • 1 habanero pepper
  • cold water, with ice
  • 2 teaspoons salt
  • 1 cup white wine vinegar (or cider vinegar)
  • 1 cup sugar
  • 1 teaspoon mustard seeds

Directions

  1. 1
    Heat two cups water in medium saucepan on low heat.
  2. 2
    Add garlic, onions and peppers.
  3. 3
    Blanch for one to two minutes.
  4. 4
    Place into bowl of cold water and ice.
  5. 5
    Reserve hot water.
  6. 6
    To the hot water, add salt, vinegar, sugar and mustard seeds.
  7. 7
    Stir to dissolve.
  8. 8
    Transfer cooled peppers, onions and garlic to a large bowl.
  9. 9
    Pour hot liquid over and toss to coat.
  10. 10
    Cover with plastic wrap and refrigerate.

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