Hungarian Hot Wax Pepper Scoville
Instructions. Wash 3 quart jars and the lids – set aside. Measure the water, vinegar and salt into a 3 quart sauce pan, and stir until salt is dissolved. Bring to a simmer. Wash and dry the peppers, and cut however you like – smaller slices means more will fit into the jars, but they look nice just cut in half the long way. Peel the garlic cloves.. Slice the peppers into rings or leave them whole, depending on your preference. In a saucepan, combine equal parts water and vinegar. Add a pinch of salt and bring the mixture to a boil. Place a garlic clove and a pinch of dill seeds in each mason jar. Pack the peppers into the jars, leaving a little space at the top.
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INGREDIENTS: • 3 cups sugar • 2 ⅔ cups white distilled vinegar • 2 ⅔ cups water • 3 ¾ teaspoons canning and pickling salt • 4 ½ pounds Hungarian hot wax peppers, stemmed, seeded and sliced into rings* • 6 cloves garlic, slicedINSTRUCTIONS: **I have edited this recipe to make it perfect for your CSA! In a large pot, combine the sugar, vinegar, water and salt. Bring it to a.. Adjust recipe as needed for more peppers. Bring vinegar, sugar, mustard seed and celery seed to a rolling boil. Remove one jar from the oven, and pack as many pepper rings in as possible. Place funnel in jar and ladle enough pickling juice in to cover rings up to 1/4″ from the jar rim.
