Hungarian Hot Wax Organic Peppers

Hungarian Hot Wax is a classic open-pollinated pepper variety, prized for its early maturity, high yields, and medium heat. These peppers are perfect for Canadian gardens, producing long, tapered fruits that ripen from pale yellow to orange and red. Hungarian Hot Wax peppers are ideal for fresh eating, pickling, grilling, and stuffing, making them a favourite among home gardeners and market growers.

Key Features of Hungarian Hot Wax Organic Pepper Seeds

• Certified organic, open-pollinated seeds
• Produces 12–15 cm (5–6 inch) long, tapered fruits with thick walls
• Medium heat level—great for fresh eating, pickling, frying, or stuffing
• Early maturing: harvest starts as early as 60 days from transplant
• High yields and reliable performance in Canadian climates
• Adaptable to a wide range of soil types and growing conditions
• Suitable for garden beds, raised beds, and containers

Planting and Growing Hungarian Hot Wax Peppers

• Start seeds indoors 6–8 weeks before last spring frost; transplant outdoors after all danger of frost has passed
• Plant seeds 0.5 cm (¼ inch) deep; transplant seedlings 30–45 cm (12–18 inches) apart in rows 60 cm (24 inches) apart
• Choose a sunny location with well-drained, fertile soil
• Water regularly to keep soil evenly moist, especially during dry spells
• Days to germination: 7–14 days; days to maturity: 60–75 days from transplant

Care Tips

• Mulch to retain moisture and suppress weeds
• Feed with a balanced organic fertilizer every 4–6 weeks
• Stake plants if needed to support heavy fruit set
• Monitor for pests such as aphids and flea beetles; use row covers or insecticidal soap if needed

Harvesting & Storing

• Harvest peppers when fruits are pale yellow for mild heat, or allow to ripen to orange or red for more intense flavour
• Use fresh in salads, salsas, or as a stuffing pepper; ideal for pickling and grilling
• Store harvested peppers in the refrigerator for up to one week, or preserve by pickling or freezing