Hungarian Wax Peppers
Author: 
Recipe type: Appetizer
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6 jars
 
This recipe makes a super side to pizza, or served over fresh bread.
Ingredients
  • Large basket full of Hungarian Wax peppers
  • Table salt
  • Canola oil
  • Oregano
  • Garlic powder
Instructions
  1. Remove the stems and seeds, then cut your peppers to about ¼” thick rings. The seeds are the hottest part and will overpower the flavor of your peppers.
  2. Next, you must dry your peppers as well as you possibly can. Lay them out in a dish and liberally sprinkle table salt over the peppers, then let them sit in salt for at least 3½ hours. We let ours sit overnight.
  3. Before draining, rinse the peppers thoroughly in water to remove any remaining salt. To drain, leave peppers in a colander.
  4. Once drained, add oregano, garlic powder and canola oil to taste. Mix well.
  5. Cold-pack the peppers in canning jars and be sure to follow manufacturer's directions for safe and healthy canning procedures.
  6. Fill a large pot with water and bring to a boil. Make sure the water level will be at least an inch over and above the height of your jars. Also, place a wire rack on bottom of pot, setting jars on top. This allows for water to circulate beneath the jars for complete heating.
  7. While water is heating up, keep your jars and lids warm (helps to avoid glass breakage when full jars are submerged in boiling water). When filling, you may need to add more oil to completely cover peppers -- but don't overfill. You must leave room for expansion as food heats, so follow directions per your recipe. We left ½ inch of space at the top of ours.
  8. Boiling time depends on what you're canning and how large your jar is, so boil according to instructions. In our case, we used small jars and boiled for approximately 10 - 15 minutes.
  9. Serve with fresh from the bakery Italian bread -- or home-baked, if you're the industrious sort. Enjoy!
  10. Note: Best to refrigerate and consume within 2 - 3 days. For long term storage, low acidic foods (vegetables) should be canned via the pressure canner. Higher acidic foods (fruits and pickled vegetables) may be safely canned and stored using this boiling method.
Recipe by BloominThyme at https://bloominthyme.com/recipes/heart-healthy/hungarian-wax-peppers/