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 Italian Pepperoncini Pepper Seeds Pickling pepperoncinis

Italian Pepperoncini Pepper Seeds


Market price: $3.95
Our price: $2.49
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 Italian Pepperoncini Pepper Seeds (75 days)


250 mg packet ~30-45 heirloom pepper seeds.


This great pepper has been highly prized in Tuscany for years. 

Italian Pepperoncini Pepper is an Italian heirloom that produces a 3-5" pepper with just a touch of heat. 

Bushy, small plants provide excellent sun-scald protection and tons of sweet fruit. 

 Italian Pepperoncini Peppers are yellow and then turn to red as the sweet flavor intensifies. 

Excellent pickled or raw. 

From one of our customers (sent in October - still getting peppers!):

The Italian Pepperoncini peppers turned out great. I grew them in East Point, GA (Atlanta) in large potting soil pots. They did very well, and I am still getting new peppers, so hopefully I can squeak out one more batch of canned pepperoncinis. I found a good recipe and they turned out great. Here is the basic recipe:

4c plain vinegar

4c water

8 Tablespoons canning salt

1/8 tsp alum (per pint jar)

2 bay leaves

2 garlic cloves

4 sprigs of fresh thyme

4 springs of fresh oregano

Rinse the peppers in a water bath. Poke a few holes in each pepper with a small fork to allow juice to get inside peppers. Boil water and vinegar and canning salt together. Sterilize jars and canning lids in boiling water bath, remove jars. Add alum, bay leaves, garlic, thyme and oregano. Then stuff jars with pepperoncinis. Remove lids from water. Using a funnel, carefully pour boiling vinegar/water mix into the jars to top of jar (the level of water in the jar will adjust as it seeps into the peppers). Immediately put lid on and tighten ring. Once the jars cool, store in a refrigerator. They should be edible in about 6 wks.

These Italian Pepperoncini Pepper made with this recipe are awesome, and I think they are even better than the pepperoncinis I buy in the grocery store.

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 Sweet 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 develop well if kept happy.

Only transplant 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 - don't let the vegetable seeds dry out prematurely, and don't overwater and possibly have them rot.



4 bell peppers (halved, seeded, and sliced thickly)
3 Tablespoons olive oil
7 fl oz white wine or balsamic vinegar
2 Tablespoons sugar

Heat olive oil in a pan
Add peppers and stir occasionally on low heat for 15 - 20 minutes.  Season the peppers lightly with salt.
Remove the peppers, leaving only the juices still in the pan,  and set them aside.
Turn the pan up to medium heat and add the vinegar.  Stir in the sugar then continue stirring until the vinegar has almost evaporated.
Return the peppers to the pan and cook for 2 minutes.
Serve warm.

Makes 6-8 Servings
4 bacon strips
½ yellow onion, finely chopped
24 (3-inch) baby beby bell peppers (we reccomend little bells peppers or Itlaian pepperoncini)
½ cup grated Parmesan cheese
½ cup ricotta cheese
½ cup toasted breadcrumbs
¼ cup chopped fresh parsley
a chopped jalapeno or two to the filling if you still want some heat
Preheat the oven to 350°F.
Heat a large skillet over high heat. Fry the bacon for about 3 minutes, then flip and fry until crisp to your liking, about 2 minutes. Drain the bacon on paper towels and reserve 1 tablespoon of the bacon grease in the skillet.
Reduce the heat to medium and add the onion. Cook until the onion is soft and translucent, 2 to 3 minutes. Remove from heat and let cool while you prepare the remaining ingredients.
Cut the top ½ inch off the peppers, reserving the tops, then cut the bottom ½ inch so they stand upright (don’t worry if you make a hole in the bottom). Scrape out and discard the seeds, then arrange the peppers evenly on a large rimmed baking sheet.
Crumble or chop the bacon into fine bits. In a medium bowl, combine the bacon, onion, Parmesan, ricotta, breadcrumbs, and parsley. Heap the filling into each pepper with a small spoon and cover with the reserved tops. Try to press as much of the filling down as possible toward the bottom of the peppers so they don’t become top heavy and tip over. Roast until the peppers begin to soften, 15 to 20 minutes.
This recipe was provided by The CSA Cookbook by Linda Ly.  This cookbook is your go to for "no waste recipes for cooking your way through a community supported agriculture box, farmers market, or backyard bounty".  It features a plethora of vegetable recipes for each season.
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