Wax peppers, like the Hungarian yellow variety, feature thin walls and range from mild to hot in flavor. Most wax varieties produce long, thin peppers that are used in their immature yellow or green stage, although you can also enjoy them when they are fully ripe and red. The most common way of preserving wax peppers requires pickling and canning, but you can preserve them without time-intensive canning by using your freezer. Freezing does soften their texture, so use frozen wax peppers only in cooked dishes.
Wash the wax papers in cool running water. Examine the peppers and select those with crisp walls and no blemishes for preserving.
Cut off the stem end of the pepper. Leave the seeds inside for maximum heat or remove the seeds if you prefer a milder pepper.
Pat the peppers with a paper towel to remove any remaining moisture on their exteriors. Place the whole, trimmed wax peppers in a freezer-safe zip-top bag, leaving 1 inch of headspace at the top.
Press out the excess air from the bag and seal it closed. Label the bag with the date and place it in a freezer set to 0 degrees Fahrenheit.
Store the peppers for up to eight months. Remove individual peppers from the bag as you need them. Frozen peppers thaw quickly, so you can add the frozen peppers directly to a dish as it cooks.
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