pickled hungarian wax peppers
If you love my signature Get Zingy Pepper Relish, you already know I’m all about bold pepper flavor. My relish is fresh, vibrant, and olive-oil based, not pickled. But I get asked all the time for a true pickled version for folks who crave that classic vinegar bite.
So today, I’m sharing my go-to refrigerator pickled peppers recipe featuring beautiful, bold Hungarian wax peppers. This is my alternative for anyone who wants that old-school tang instead of my oil-based relish. Let’s talk about how to pickle Hungarian wax peppers the right way.
Why Hungarian Wax Peppers Are Perfect for Pickling
Hungarian wax peppers are one of my favorite peppers to work with. They’re slightly sweet, mildly to moderately hot, and have thick, sturdy walls that hold up beautifully in brine.
If you love:
Banana peppers but want more heat
Jalapeños but want more sweetness
A classic deli-style pepper ring
Then these are for you.
They’re ideal for:
Sandwich toppers
Pizza
Antipasto boards
Burgers
Or straight out of the jar, no judgment
Stacey’s Refrigerator Pickled Peppers (Hungarian Wax Style)
These refrigerator pickled peppers are crisp, tangy, and packed with old-fashioned flavor. No water bath canning required. Just simple ingredients and patience.
If you’ve been wondering how to pickle Hungarian wax peppers without complicated equipment, this is your method.
Ingredients
1 ½ pounds fresh Hungarian wax peppers
2 cups white vinegar, 5% acidity
1 cup water
1 tablespoon kosher salt
1 tablespoon sugar
3 cloves garlic, smashed
1 teaspoon black peppercorns
½ teaspoon mustard seeds, optional
½ teaspoon celery seed, optional
Step 1: Slice Into Pepper Rings
Wash and dry your peppers. Remove stems and slice into thin rounds. This simple pepper rings recipe keeps seeds intact for more heat, or scrape them out for milder flavor. If you’ve searched for the perfect pepper rings recipe, this slicing method is what gives you that classic jarred deli look.
Step 2: Make the Brine
In a saucepan, combine:
Vinegar
Water
Salt
Sugar
Bring to a gentle boil, stirring until dissolved. This balanced brine is the heart of true old-fashioned pickled peppers, simple, clean, and bold.
Step 3: Pack the Jars
Place garlic and spices in the bottom of a clean quart jar. Add your pepper rings tightly packed. Pour hot brine over the peppers, leaving about ½ inch headspace. Let cool to room temperature. Seal and refrigerate.
Step 4: Wait, The Hardest Part
Your refrigerator pickled peppers will taste good in 24 hours, but they’re incredible after 5 to 7 days. They’ll keep in the fridge for up to 2 months.
The Flavor Difference: Pickled vs. My Signature Relish
As the owner of Get Zingy Pepper Relish, I love fresh, olive-oil-based pepper blends. My relish is bright and savory without vinegar taking center stage.
These refrigerator pickled peppers, however, deliver that:
Classic deli tang
Sharp vinegar bite
Nostalgic crunch
If you grew up loving old-fashioned pickled peppers, this recipe brings that flavor home.
How to Pickle Hungarian Wax Peppers Like a Pro
If you’re serious about mastering how to pickle Hungarian wax peppers, keep these pro tips in mind:
1. Use Fresh, Firm Peppers. Wrinkled peppers won’t stay crisp.
2. Keep Vinegar at 5% Acidity. This ensures safe, stable refrigerator pickled peppers.
3. Don’t Dilute the Ratio Too Much. A weak brine equals bland results.
4. Let Them Rest. Flavor deepens over time, just like true old-fashioned pickled peppers.
Serving Ideas for this Pepper Rings Recipe
This pepper rings recipe shines on:
Italian subs
Sausage and peppers
Grilled chicken sandwiches
Bloody Mary garnish
Charcuterie boards
Honestly, I’ve eaten these refrigerator pickled peppers straight from the jar while standing at the fridge. No shame.
Frequently Asked Questions
Are Hungarian wax peppers good for pickling?
Yes, they’re excellent for pickling. Hungarian wax peppers have thick flesh that holds its crunch, and their mild-to-medium heat balances beautifully with vinegar brine. That’s why they’re perfect for refrigerator pickled peppers, classic pepper rings recipe styles, and traditional old-fashioned pickled peppers.
If you’re learning how to pickle Hungarian wax peppers, this variety is one of the best you can choose.
What is the 3:2:1 rule for pickling?
The 3:2:1 rule for pickling typically refers to:
3 parts vinegar
2 parts water
1 part sugar
It’s a simple ratio used to create a balanced sweet-tangy brine. However, for refrigerator pickled peppers, I personally prefer a slightly more vinegar-forward brine to preserve that bold, classic flavor found in old-fashioned pickled peppers.
If you try this recipe, let me know, especially if you’re usually a fan of my olive-oil-based Get Zingy Pepper Relish. Whether you love fresh or fermented, sweet or sharp, there’s always room in the kitchen for more peppers.
Stay Zingy,
Stacey
