Pepper Chile - Hungarian Hot

The Pepper Chile Hungarian Yellow Wax, 'Capsicum annuum', is a medium-hot Old World favorite that is the perfect pick for pickled peppers. The Hungarian Yellow Wax pepper was developed in Hungary and has a waxy color that resembles bees' wax. The Wax peppers are actually orange-red when ripe, but are usually pickled while still yellow. Hungarian Yellow Wax peppers have thin walls and the peppers are usually used fresh in salads, pickled, fried, canned or roasted. This pepper is medium hot. Transplant outside in the spring 3 to 4 weeks after last frost date. Note: To get a jump on the season transplant outside, use a walls-of-water or some black plastic to maintain and increase temperatures. Plant in average garden soil with sufficient organic matter. Peppers use quite a bit of water but prefer to be watered deeply and not too often. Harvest when peppers are yellow and 3 to 4 inches long. ... additional info