TIME: 20 MINUTES; SERVES: 2 QUARTS
We grow Hungarian Wax Peppers specifically for this recipe. If you can’t find these neon yellow heirlooms at your local farmers’ market, substitute banana peppers, although they pack a little less punch.
These quick pickles are delicious topped on any soup, stew, burger, wrap, egg dish, salad—you name it. The perfect amount of heat, paired with a swift kick of acid, is sure to brighten any dish.
2 pounds yellow Hungarian Wax Peppers (20 - 30 peppers, depending on size)
2 cloves garlic, peeled
4 cups water
2 cups white vinegar
4 tbls. kosher salt
2 tbls. black peppercorns
2 tsp. black mustard seeds
If you are very sensitive to hot peppers, wear latex gloves. Wash the peppers and trim off the stem. Slice the peppers into rounds (don’t worry about removing the seeds).
Divide the peppers into 2 clean quart jars. Place 1 clove of garlic, 1 tbls. peppercorns, and 1 tsp. mustard seeds in each jar.
In a medium saucepan, bring the vinegar, water, and salt to a boil, stirring to dissolve. Remove from the heat and let cool slightly. Pour the hot liquid over the peppers to cover.
Seal with a tight fitting lid and refrigerate for at least 2 days before eating. These will keep in the fridge for at least 2 months.