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You might think that you are not familiar with Hungarian wax peppers, but you are probably wrong. Hungarian wax peppers are also more familiarly known as banana peppers: those familiar yellow-green peppers that come in the delivery pizza boxes or are found on the salad bar. You can eat the peppers raw with your pizza or salad, or you can pickle them for later use. Raw Hungarian wax peppers can be difficult to find in the supermarket, but you can grow your own in most parts of the country.
Rinse the peppers under cold water, rubbing off any dirt or debris.
Prick the peppers with a fork in two to three places on each pepper.
Pour the gallon of water into the stockpot and bring it to a boil over high heat. Pour the salt into the boiling water and stir the water with a slotted spoon until the salt has dissolved. Turn off the heat and let the brine solution cool for 20 minutes or until it has cooled to room temperature.
Put the peppers in the brine solution, and place a small plate on top of the peppers. Put a weight on top of the plate, such as a soup can, to hold the peppers down in the brine solution. Allow the peppers to soak for 12 hours.
Rinse the peppers under cool water to remove all traces of the salt.
Combine the reserved cup of water, vinegar, sugar and pickling spice in a clean stockpot. Bring the solution to a boil over high heat, then turn the heat to medium and simmer for 10 minutes.
Clean the pickling jars with hot water.
Place the peppers in each jar, along with 1 tbsp. oil and slices of the onions and 1 garlic clove. Pour the brine solution into each jar and seal the jars shut.
Allow the jars to sit until they solution cools to room temperature. After they have cooled, place the jars in the refrigerator for two weeks to allow the flavors to blend. Keep the jars in the refrigerator.
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- "The Pepper Lady's Pocket Pepper Primer"; Jean Andrews; 1998
- "Peppers: Vegetable and Spice Capsicums"; Paul W. Bosland; 2000
- "The Peppers Cookbook: 200 Recipes from the Pepper Lady's Kitchen"; Jean Andrews; 2005
- "The Martha Stewart Living Cookbook: The Original Classics"; Martha Stewart Living Magazine; 2007
Natalie Smith is a technical writing professor specializing in medical writing localization and food writing. Her work has been published in technical journals, on several prominent cooking and nutrition websites, as well as books and conference proceedings. Smith has won two international research awards for her scholarship in intercultural medical writing, and holds a PhD in technical communication and rhetoric.
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