ICEBOX PICKLED PEPPERS

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Icebox Pickled Peppers image

Make and share this Icebox Pickled Peppers recipe from Food.com.

Provided by Dave C

Categories     Summer

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 15

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

Steps:

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

Nutrition Facts : Calories 171.5, Fat 0.6, SaturatedFat 0.1, Sodium 781.2, Carbohydrate 42.4, Fiber 2.1, Sugar 36.5, Protein 1.6

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