Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Pickled Hot Hungarian Wax Chiles Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 12 cups With their brilliant color and feisty attitude,hot peppers bring vibrancy to any table. Ingredients 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 Directions 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. Rate it Print