Every seed came up, they're about 3' tall with a sturdy stem. Waiting until mid March to put out in the southern (Ga) garden. Will be licking my lips watching them flower and fruit. I like these as an addition to a traditional red tomato salad.
I had 40 mph winds my greenhouse fell over and was so surprised the seeds survived two days in the cold under soil and are still growing. The roots were in tact so i transplanted them, they are doing just fine. 10 stars
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Organic Italian Pepperoncini Pepper Seeds
Italian Pepperoncini Pepper Seeds (75 days)
250 mg packet contains ~30 seeds
This great little pepper has been highly prized in Tuscany for years.
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 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
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 peppers made with this recipe are awesome, and I think they are even better than the pepperoncinis I buy in the grocery store.