Icebox Pickled Peppers
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 ⓘ
Instructions
- 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 & Diet Analysis (per serving)
244
kcal
12% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Low-fat
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).