Pickled Hot Hungarian Wax Chiles
This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.
2 pounds Hungarian wax chiles
1 pint white vinegar
1/2 cup sugar
1 pint purified water
2 Tbsp. pickling salt
Wash the Hungarian wax chiles. Drain and pack into sterilized jars. If desired, put a clove of garlic in the bottom of each jar.
Make a solution of the above ingredients. Boil the mixture for about 3 minutes. Pour the hot liquid over the peppers, to cover, and seal using the standard procedures for canning in a boiling water bath.