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Black Hungarian Pepper Seeds

Black Hungarian Pepper Seeds

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Market price: $3.95
Our price: $2.49
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Capsicum annuum
Black Hungarian Pepper Seeds (70-80 days)

Sustainably Grown


.25 grams per seed package/Seed Package Contains Approx. 40 seeds.

Black Hungarian pepper is so colorful that it not only belongs in the garden, but on the patio in pots as well.  It is a great showpiece that can be used as a flowerbed border as well.  The emerald green foliage is highlighted by purple flowers and later red fruit.  Well, actually the fruit is green, then black and finally red!  So cool!  (see the picture)

Black Hungarian peppers grow about 30-36" tall.  Mild heat and great flavor.  We dry the peppers and grind them into our own spicy organic Hungarian paprika. 

Organic California Grown Heirloom
Black Hungarian got a slow start this year because of the cooler than normal summer nights, but then took off.  I honestly didn't know what to expect from these peppers and should have planted out more, because now we are addicted to the sweet-hot-spicy flavor.  I wouldn't recommend transplanting them out till late May or early June even here in the Bay area.  At harvest, remove the seed cut into strips and dry on a fruit dryer for making your own paprika. Once they are really dry, we zip them up in a coffee grinder.  You need a lot of peppers to make just a tiny bit of powder so plan ahead.  

Seed Planting Depth

Seeds per gram

Germination Temperature

Days to Germination

Row Spacing

Plant Spacing

100' Row Yield


¼" 110-130 75-85° 7-10 24" 12-18" 40 lb. Full

Planting Tips for Heirloom Hot Peppers:

Start these vegetable seeds indoors about 6-8 weeks before your last frost date.  Be sure to keep them in a warm place so that the soil temperature stays above 75°.  Young heirloom pepper plants like it to stay warm and will develope best if kept happy.

Only transplante after the heirloom pepper seedlings have shown several sets of their true leaves and only once you are sure the outside soil temperature is consistently above 65°.  

Heirloom seeds are hardy but always take care with your garden seeds to give them the appropriate amount of moisture - not letting the vegetable seeds dry out prematurely or overwatering and possibly having them rot.


4 cups of hot peppers (serrano, jalapeno, Thai, etc.)
1 1/2 cup vinegar
1 1/2 cup water
3 cloves garlic, crushed
1/2 onion chopped
2 TBSP black peppercorns
2 TBSP salt
2 TBSP sugar
2 TBSP coriander seeds
Cut the large peppers into 1/4 inch rings and simply pierce the very small peppers a few times, or you can cut all peppers into 1 inch pieces.  this will depend on how you wish to eat them.
Pack the peppers into 1 qt jar.
Place all remaining ingredients into a pot or medium sauce pan and bring to a boil.
Reduce heat and let simmer for 5 minutes.
Pour the hot brine into the jar of peppers, place lids, and seal.
Serve within a month, and refrigerate after opening.
Note** To seal the jar you can either place it on a canning rack or directly into a pot with the water filled up to cover the whole jar.  Bring to a boil for 10-15 minutes.
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