Sweet & Hot- Hungarian Hot Wax Peppers
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, sliced
**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 boil and dissolve sugar.
Slice the peppers into rings. You can leave the seeds in if you want them to be spicier. To make them more mild, remove the seed and membranes from the middle of the pepper. I use a spoon backwards, cut the top of the pepper off (just the stem part) and then use the backwards spoon to scoop out the membranes and seeds. Then slice into rings, usually a half inch or so thick.
Put the peppers into a gallon jug, ice cream pail or large container. Pour the hot liquid over the peppers and let them sit until room temperature. Once cool, put them in the fridge and let them sit for a few days before trying them. That's to help the brine get through the peppers. I make a very similar recipe when I can my pickled peppers, but this is basically refrigerator peppers.
Credit to: Sweet-Hot Peppers | Midwest Living