I've recently discovered how much I enjoy the pickle peppers on sandwiches. I would like to learn how to pickle the peppers I grow this year if anyone has seeds they can send me. I have read that the Hot & Sweet Peppers are different then the Hungarian so I would like to try & grow all three varieties. While I wait, I'm on a mission to collect all the canning/jarring equipment to be prepared for the harvest to come! I'm excited to learn more but wait patiently for seeds. Have a look at my list to see if there is anything I have that you would like to exchange.

Seems with my HHW's they always throw out one or two pods really early. But after the plant gets bigger, it will start setting pods fast. They will each hold about a dozen at a time. And like Josh says, they will give you two, three or more waves of pods if your growing season is long enough. You can pick them when still yellow if you like or let them go orange to ripe red before picking them. Picking them early will allow the plant to start growing new ones earlier. But I do tend to like them ripe a little more. I like to slice and cold can them for eating on sandwiches so what I usually do is harvest them when about half are still yellow, some are orange and some are red. That makes the slices in the jars look really cool.

As a matter of fact, I DID make a nice Goulash (and misspelled the name, too, hehe)! Thanks, Rick and Bruce :-) I got the recipe from somewhere, and then I just used the Hungarian Wax peppers and the paprika powder + the dried Hungarian powder/flakes from my own stock. Here's the basic write-up that I did: "Hungarian Goulash - beef pepper stew :-) Chuck beef, beefstock, onion, potato, carrot, Hungarian hot wax pepper, parsley, caraway seed, garlic, paprika, olive oil, seasalt and black ground pepper to taste.Olive oil or bacon fat in pot, low cook the onions until translucent, salt to make tender. Add cut beef, sear all sides, add beefstock and water about one inch above the beef. Bring to a boil, reduce heat, and simmer until meat is tender - could take 1 to 2 hours. Bring back up to a boil, add potato, carrot, pepper, caraway seed, paprika powder, and the parsley bunch (tied with butcher's twine). Reduce heat, simmer until vegetables are properly cooked. Salt and pepper to taste."

I slice them length wise in half and pickle them. Then I lay them across a great sandwich. Unfortunately they do not have a lot of flavor to my taste buds. So I add spices to the pickle mixture. Definitely I like extra garlic in the bottle and regular pickle spices. Although I have moved on to making hot sauce. I think there are better peppers for making hot sauce. I find the hot sauce more useful for all kinds of food.