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Pickled Hot Hungarian Wax Chiles

With their brilliant color and feisty attitude, hot peppers bring vibrancy to any table.

  • Yield: Makes about 12 cups

Source: Martha Stewart Living, March 2006


  • 7 cups white-wine or champagne vinegar
  • 7 bay leaves
  • 3/4 teaspoon whole black peppercorns
  • 3/4 teaspoon whole coriander seeds
  • 1 whole cinnamon stick (3 inches)
  • 3 tablespoons sugar
  • 2 tablespoons coarse salt
  • 11 to 12 Hungarian Wax chiles, washed and dried


  1. Place all the ingredients except the chiles in a large saucepan. Bring to a boil. Remove from heat. Divide chiles among airtight, glass containers. Pour hot mixture into containers to cover chiles. Let cool completely. Cover, and refrigerate at least 3 days or up to 1 month.

Cook's Notes

We stored these spicy, tangy chiles in large 4 1/2-cup and tall, slender 3 1/2-cup containers. Try slices in salads or soups.

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