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