| Prep: 20 mins | Cook: 15 mins – 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 60 | 0.5g | 0g | 13.5g |
| sugars | fibre | protein | salt |
| 7g | 0.8g | 0.8g | 1.4g |
It’s not surprising that I fell in love with this recipe for Pickled Hungarian Wax Peppers. Born in the heartland of America, my taste buds have always been predisposed to straightforward, no-nonsense flavors. Yet, this is more than a testament to the simplicity of Midwestern cooking but also its utter brilliance in marrying farm-fresh produce and diverse spices.
The Health Benefits
At Your Gourmet Guru, I believe in emphasizing not only the taste but also the health advantages of the meals we prepare. The beauty of this Pickled Hungarian Wax Peppers recipe is that it retains the nutritional value of the primary ingredient – Hungarian Wax Peppers. These beauties are packed with vitamins A, C, and K, boosting your immune system and aiding in bone health. The garlic helps in heart health and reducing blood pressure. Interestingly, the pickling process of fermentation may enhance the availability of certain nutrients in our body.
The Versatile Companion
I love that this pickled offering does not shine only on its own but also perfectly complements a plethora of dishes. You can serve it alongside the simplicity of a grilled cheese sandwich or as an accent to a hearty beef stew or a refreshing salad. It also aligns well with my other recipes, such as Corn Casseroles and Pork Chops, which you can find here and here.
As someone who adores the communal essence of Midwestern meals and an avid churchgoer who prizes sharing good food among a large family, the generous quantity that this recipe for Pickled Hungarian Wax Peppers provides is a plus. Consider turning the cooking process into a family activity and enjoy the fruits of your labor together. And remember, good food brings people together.
What You’ll Need
- 12 Hungarian Wax Peppers
- 6 cloves Garlic
- 6 cups Water
- 3 cups White Vinegar
- 2 tablespoons Kosher Salt
- 2 tablespoons Sugar
- 1/2 teaspoon Peppercorn
Method
Step One
Start by washing your Hungarian Wax Peppers thoroughly. Slice off the tops and discard. Slice the peppers into rings of about 1/4 to 1/2 inch thick. Peel your garlic cloves.
Step Two
In a large pot, combine water, white vinegar, kosher salt, sugar, and peppercorn. Stir until the salt and sugar are fully dissolved, then bring this mixture to a boil.
Step Three
Add the pepper rings and garlic cloves into the boiling mixture. Let it boil for about 2 minutes.
Step Four
Using a slotted spoon, transfer the cooked peppers and garlic cloves from the pot into sterilized jars. Ensure that the jars are filled with the peppers and garlic up to about 1/2 inch from the top.
Step Five
Pour the boiling vinegar mixture into each jar until the peppers and garlic are completely submerged. Ensure to leave about 1/2 inch of headspace in each jar. Screw on lids but not too tightly.
Step Six
Process the jars in a water bath canner for 10 minutes. After 10 minutes, turn off heat and let jars sit in the water for another 5 minutes. Remove jars and let them cool completely. After cooling, check seals, the lids should be sucked down.
Step Seven
Store your pickled Hungarian Wax Peppers in a cool, dark place for up to a year. Once opened, keep in the refrigerator.
