Pepper Hot Hungarian Yellow Wax 5,000-10,000 SHU - MEDIUM HOT. Widely adapted. High yielding. Ever-bearing 16-24 inch tall plants produce bright yellow, smooth, waxy fruits about 5 inch long tapering to a point. Turn orange and then to red as they mature. Distinctive, pungent flavor. Excellent for short season areas. Very popular for canning, pickling, frying, stuffing, salsas and soups.

Germination Rate: 85%. Test Date: 7/26. WILL.

Texas Minimum Germination Rate: 55%

Why Choose Hungarian Yellow Wax?

• Mild and Sweet: Enjoy crisp, clean pepper flavor without the strong heat associated with hot pepper varieties.
• Distinctive Pale-Yellow Fruit: Harvest long, slender peppers that add bright color and an elegant shape to fresh and cooked dishes.
• Thin-Walled Texture: The tender walls are easy to slice, grill, stuff, sauté, and preserve.
• Vigorous Production: Well-grown plants can provide a steady supply of peppers throughout the warm growing season.
• Flexible Growing Options: Grow this adaptable specialty pepper in garden beds, raised beds, or containers with good drainage.

Planting Tips for Success

• Start Early: Sow seeds indoors 8–10 weeks before the last expected frost, or transplant outdoors once the soil has warmed and frost danger has passed.
• Provide Full Sun: Choose a site with at least 6–8 hours of direct sunlight for sturdy plants, better fruit set, and strong flavor.
• Use Fertile Soil: Plant in fertile, well-drained soil enriched with compost or other organic matter. Avoid waterlogged conditions.
• Space for Airflow: Set plants approximately 12–18 inches apart, adjusting for local growing conditions and container size.
• Water Consistently: Keep soil evenly moist, especially during flowering and fruit development. Water at the soil line and mulch to reduce evaporation.
• Feed as Needed: Apply a balanced vegetable fertilizer according to label directions. Avoid excess nitrogen, which can produce lush leaves with fewer peppers.
• Support Heavy Branches: Use a small stake or cage when plants begin carrying a heavy crop so branches remain upright and fruit stays off the soil.
• Harvest Often: Pick peppers when they reach a useful size and color. Frequent harvesting encourages the plant to continue flowering and producing.
• Container Care: Use a container with drainage holes and quality potting mix. Container plants may need more frequent watering during hot, sunny weather.

Why Choose David's Garden Seeds®

• Veteran-Owned: Support a Veteran-owned seed company committed to helping gardeners grow with confidence.
• GO TEXAN Certified: David's Garden Seeds® is a member of the GO TEXAN agriculture program.
• Integrity Pledge: We stand behind our commitment to seed quality and honest information through our Safe Seed Integrity Pledge.
• Vegetable Seed License: Our vegetable seed offerings are handled with the care expected by home gardeners, growers, and seed-saving families.
• Great Customer Service: We are here to help you enjoy a more successful and rewarding growing season.

Cooking Methods

• Fresh: Slice young peppers into salads, sandwiches, wraps, tacos, and snack trays for crisp sweetness.
• Grilling: Grill whole or halved peppers until lightly charred, then serve with olive oil, herbs, or a squeeze of lemon.
• Stuffing: Fill the slender peppers with grains, cheese, beans, meat, or other ingredients and bake until tender.
• Sautéing: Cook sliced peppers with onions, garlic, eggs, potatoes, or other vegetables for a quick savory side dish.
• Pickling: Preserve the crisp peppers in a tested pickling brine for sandwiches, salads, relish trays, and pantry storage.
• Roasting: Roast peppers until softened and lightly blistered, then use them in sauces, pasta, pizzas, or grain bowls.

Order Hunarian Yellow Wax Seeds Today

Grow crisp, mild, pale-yellow peppers for fresh eating, grilling, stuffing, sautéing, and homemade pickles.

Nutritional Information

Approximate nutrition for 1 cup of sliced raw sweet banana peppers. Values vary with growing conditions, harvest maturity, and serving size.

• Calories: Approximately 34
• Total Fat: Approximately 0.4 g
• Sodium: Approximately 6 mg
• Total Carbohydrate: Approximately 7 g
• Dietary Fiber: Approximately 3 g
• Total Sugars: Approximately 4 g
• Protein: Approximately 1.5 g
• Vitamin C: Approximately 100% Daily Value
• Vitamin A: Approximately 7% Daily Value
• Potassium: Approximately 7% Daily Value

Important Disclosures

• Variety Disclaimer: Plant size, fruit length, color, flavor, maturity, yield, and performance vary with climate, soil, light, temperature, moisture, and care.
• Seed Storage: Store unused seeds in a cool, dry place away from moisture, heat, and direct sunlight.
• Planting Zones: Peppers are warm-season plants. Follow local planting dates and protect young plants from frost and cold soil.
• Food Safety: Wash harvested peppers before eating. Use safe, tested procedures when pickling or preserving produce.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Baked Cheese-Stuffed Hungarian Yellow Wax Peppers

Use harvested Hungarian Yellow Wax peppers, not the planting seeds in this packet. These are hot peppers, not sweet banana peppers; heat varies. Makes 12 stuffed halves, approximately 6 appetizer servings. Prep time: 15 minutes. Bake time: 20–25 minutes. Total time: 35–40 minutes.

Ingredients

• 6 medium Hungarian Yellow Wax peppers
• 4 ounces cream cheese, softened
• 1/2 cup shredded Monterey Jack cheese
• 2 tablespoons chopped fresh parsley, plus a little for garnish
• 1 small garlic clove, finely minced
• 1/4 teaspoon dried oregano
• 1/8 teaspoon ground black pepper
• 1 teaspoon olive oil for the baking dish

Directions

1. Heat the oven to 400°F. Lightly oil a baking dish large enough to hold the pepper halves in a single layer.
2. Rinse and dry peppers. Wearing gloves, halve lengthwise and carefully remove the seed cores and inner ribs. Avoid touching your eyes. Removing the ribs can reduce some heat, but does not make these peppers mild.
3. Mix cream cheese, Monterey Jack, parsley, garlic, oregano, and black pepper until combined.
4. Divide the filling among the 12 pepper halves and arrange cut-side up in the dish.
5. Bake for 20–25 minutes, until peppers are tender and the filling is hot and lightly golden. Timing varies with pepper size.
6. Rest for 5 minutes before serving. Garnish with parsley if desired. Serve small portions initially, especially to anyone unfamiliar with hot peppers.

Storage and Safety

Contains milk. Wash hands, tools, and preparation surfaces thoroughly after handling peppers. Refrigerate leftovers in a shallow covered container within 2 hours, or 1 hour above 90°F. Keep at 40°F or below and use within 3–4 days. Reheat leftovers to 165°F.