Hungarian wax peppers are a sweet and mildly hot variety that grow right here in the Okanagan. They can be enjoyed fresh, roasted, fried, canned, or pickled. Having pickled peppers on hand to add a bright zip and zing to burgers, egg dishes, charcuterie boards, salads, pizzas and more is something you’ll thank yourself for later. With this quick pickling recipe you only need to wait 2 days to enjoy them!
2 pounds yellow Hungarian Wax Peppers (20 - 30 peppers, depending on size) sliced to fit into jars
4 large cloves garlic, peeled and cut in half
2 cups white vinegar (rice vinegar or apple cider vinegar can be substituted)
4 cups water
4 tablespoons salt
1 - 2 teaspoons sugar (optional for a sweeter taste)
2 tablespoons black or multi-colour peppercorns
1 - 2 teaspoons mustard seeds or coriander seeds
Wash peppers, trim off the stems, and remove seeds. Cut larger peppers lengthwise to pack more peppers into jars. (Slice them horizontally if you prefer smaller pieces. Seeds may be left in.)
Divide peppers into two clean and dry 1-litre jars or 4 smaller mason jars.
Add garlic, peppercorns, and mustard or coriander seeds evenly between the jars.
Heat the vinegar, water, salt (and sugar, if using) in a medium saucepan over high heat, stirring until dissolved.
Remove from heat and allow to cool slightly.
Pour the liquid over the peppers to cover completely.
Add lids to jars and screw on the rings until tight.
Allow the contents to cool to room temperature and then refrigerate.
Leave for at least 2 days. Pickled peppers will stay fresh in an airtight jar in the refrigerator for up to one month. Note that this method is for quick pickling, not canning, so they must be kept refrigerated.