Pickled Hungarian Wax Peppers
The Hungarian Yellow Wax Pepper, ‘Capsicum annuum’, is an Old World favorite that is the perfect pick for pickled peppers and pepper jelly. This pepper is also known as the Hot Banana Pepper which it is not but it is closely related. The Hungarian Yellow Wax pepper was developed in Hungary and has a waxy color that resembles bees’ wax. The Wax peppers are actually orange-red when ripe, but are usually pickled while still yellow. Hungarian Yellow Wax peppers have thin walls and the peppers are usually used fresh in salads, pickled, fried, canned or roasted. Hungarian wax peppers are medium hot, with heat scores that range between 5,000 and 15,000 Scoville heat units.
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- 4 lbs. Hungarian Wax Peppers
- 3 lbs. Red & Green Bell Peppers, mixed
- 5 cups Cider Vinegar (5% acidity)
- 1 cup Water
- 4 tsp. Canning or Pickling Salt (or Kosher)
- 3 Tbsp. Granulated Sugar
- 2 cloves Garlic, fresh
- 1 cup Sweet Onions
- Wash peppers. If small peppers are left whole, slash two to four slits in each; quarter large peppers.
- Blanch in boiling water 1 minute, then shock in ice water and peel off skins. Flatten small peppers.
- Fill sterilized jars, leaving a ½ inch headspace.
- Combine and heat other ingredients to boiling and simmer 10 minutes.
- Remove garlic and onion.
- Add hot pickling solution over peppers, leaving ½ inch headspace.
- Adjust lids and process pints or half-pints for 10 minutes in a boiling water bath at an altitude of less than 1000 feet or for 15 minutes at an altitude of 1001 to 3000 feet.
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