Peppers, Hot

Pickled Hungarian Wax Chilies

Use these pickled chilies in salads or as a condiment for soups.

3 1/2 cups white-wine or champagne vinegar
3 large bay leaves
1/4 to 1/2 teaspoon whole black peppercorns
1/4 to 1/2 teaspoon whole coriander seeds
1/2 whole cinnamon stick (1 1/2-inches)
1 1/2 tablespoons sugar
1 tablespoon coarse salt
6 Hungarian Wax chilies

Place all ingredients except the chilies in a large saucepan. Bring to a boil. Remove from heat. Place chilies in an airtight glass container. Pour hot mixture into container to cover chilies. Let cool completely. Cover and refrigerate at least 3 days or up to 1 month.

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