In a large pot toast the mustard, fennel and coriander seeds with the peppercorns until they begin to exude their aroma. Add the rest of the ingredients except for the peppers and bring them to a boil. Remove the pot from the heat and add the peppers. Let them sit in the liquid in the refrigerator until you are ready to eat them. If you have a lot of peppers and not a lot of refrigerator, buy a book on canning and fill your shelves with jars for the winter.