Hot Hungarian/Banana Pepper

The Hungarian wax pepper is a medium hot pepper with a wide Scoville scale range of 1,000 to 15,000 Scoville units.
This pepper is usually harvested before maturity when still yellow. Upon maturity, the pepper becomes orange then red in color. Although similar in appearance to banana peppers when immature, it is a different pepper.
These peppers are great pickled.

 

How to make pickled hot peppers: 

Ingredients:

• 11/2 lbs banana peppers (cut into 1 inch pieces)
• 1 lb jalapeno chilies (cut into 1 inch pieces)
• 1/4 lb serrano peppers (cut into 1 inch pieces)
• 6 cups vinegar
• 2 cups water
• 3 cloves garlic (crushed)
• 1 onion (chopped)

Directions

1. Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
2. Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
3. Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.