Pickled Hungarian Wax Peppers

by Daisy

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I have too many of these hungarian wax peppers to eat fresh:

—but too few to go into extreme canning mode, so I made one petite pint of pickled peppers.

Pickled Hot Pepper Strips
from Summer in a Jar: Making Pickles, Jams and More
A. Chesman

1 cup white vinegar
1/2 cup water

1 garlic clove

1/2 teaspoon mustard seeds

1/2 teaspoon pickling salt

2 cups hot peppers, seeded and cut into strips

In a nonaluminum saucepan, heat 1 cup white vinegar and 1/2 cup water for each pint of peppers. Into each hot, sterilized pint jar, place 1 garlic clove, 1/2 teaspoon mustard seeds, 1/2 teaspoon pickling salt, and 2 cups hot pepper strips, leaving about 1/2 inch head space. Fill with the hot brine, leaving 1/2 inch head space. Be sure to remove any air bubbles that are trapped inside the jar. Seal. Process in a hot water bath for 5 minutes. Adjust seals if necessary. Let cool undisturbed for 12 hours. Store in a cool, dry place.

As you can see in the picture, I put 1/2 teaspoon of pickling spice in there, too. Probably will taste strange, but I’m just trying it out.

Tags: hungarian wax peppers,

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{ 16 comments… read them below or add one }

DayPhoto October 13, 2008 at 3:37 pm

These look really good! Thanks for the recipe. I plan on making these.


Jo October 14, 2008 at 12:32 pm

yum 🙂

Tomato Lady October 14, 2008 at 1:57 pm

Thanks, guys. You don’t have to slice them as small as I did–I guess I just wanted strips, but halves or quarters might help them to stay firmer. I do like the hint of garlic, and the pickling spices didn’t turn out half bad.

Austin August 1, 2011 at 11:46 am

Has anyone tried putting other peppers in with it? I was wondering if it would turn out well or not, I’m growing Hungarian Wax Peppers, Tabasco Peppers, and Habenero Peppers.

Tomato Lady August 1, 2011 at 11:57 am

Austin–I think assorted peppers would be even better, and more colorful to boot. Go for it.

Merrilee August 3, 2011 at 2:04 pm

Just made these and threw in some chilis~ gorgeous!
Thanks, this is a great recipe that isn’t as overwhelming as making 12 jars!

Tom Filcek July 17, 2012 at 1:10 pm

Your picture shows cloves in the jar, why is this ingredient in the recipe?

Daisy July 17, 2012 at 1:17 pm

Tom Filcek–See the last sentence of the post–I added pickling spice which contains cloves. It isn’t part of the cited recipe.

Lori Dormady August 16, 2012 at 4:53 pm

Can i do a single jar in a hot water bath??

Daisy August 17, 2012 at 5:42 am

Lori Dormady–Yes, that would be fine.

Mladd September 17, 2012 at 2:42 pm


Michelle July 21, 2013 at 11:23 am

How long after canning does it take for the peppers to be pickled? How soon can you eat them?

Daisy July 21, 2013 at 1:07 pm

Michelle–They can technically be eaten as soon as they are cool, but most people wait for at least a week or two for the flavors to develop more fully.

Sophie August 16, 2013 at 8:59 am

The 5 minute processing time seems inaccurate as it is not enough time.
The USDA says pickled peppers need to be processed in boiling water bath pints for 10 minutes below 6000 ft and 15 minutes 6000 ft and above. Quarts should be processed for 15 minutes below 6000 ft and 20 minutes 6000 ft and above.

Mrs.k July 24, 2014 at 12:27 pm

Thanks for scaling down this process! I have a few hungarian wax pepper plants and so far only have 16 peppers I want to pickle before they loose their flavor and texture. I don’t want or need 20+ jars of pickled peppers, one or two will suffice but all I could find for recipes call for 6 to 9 pounds and trying to scale down those recipes would have been tough so thanks!

mike nowak May 22, 2017 at 11:46 am

I also can hungarian hot peppers, but I cold pack mine. They are the best peppers you will ever have, and they are crisp. Have been canning these for 40 years. I learned from mom and dad. These peppers are so good and you can change up the recipe if you want.

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