Icebox Pickled Peppers - cooking recipe

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

Preparation

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.