Hungarian Wax Hot Quickie2019-12-27T12:36:01-05:00

Hungarian Wax Hot Quickie

Presented by Savory Grille


  • 4 lbs. Hungarian wax peppers
  • 6 cups water
  • 3 cups cider vinegar
  • 3 cups sugar
  • 3 T pickling salt

Slice peppers into rings. (Do not remove seeds or veins.) Place in a large 1 1/2 to 2 gallon glass jar. Meanwhile, stir water, vinegar, sugar, and salt in a kettle and bring to a boil. Stir until sugar is fully melted. Remove from heat and cool to room temperature. Pour pickling liquid over peppers in jar and seal with lid. Place in refrigerator for several days before serving. The peppers and brine may be transferred to pint or quart jars as desired and kept chilled for two months or longer.

Note: This family recipe comes from Anne Swett, mother-in-law of Chef/Owner Shawn Doyle.


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