Hot Peppers - Hungarian Yellow Wax

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