Pickled Hot Hungarian Wax Chiles

12 cups

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


  • 7 cups white-wine or champagne vinegar

  • 7 bay leaves

  • ¾ teaspoon whole black peppercorns

  • ¾ 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.

Related Articles