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Description
The Pepperoncini Pepper was likely your first taste of a foreign word at a deli, subway shop, or pizza joint. Those bright yellow pickled rings added a smidge of sour and a surprise of spice. You werenāt sure you liked them at first, but kept eating them, and learned to pronounce it: pepper-on-CHI-ni. Bring back the memories with this prolific plant that produces bunchini 3"-5" fruits that are tangy and crunchini when yellowish-green, becoming softer and sweeter as they ripen to red. Pickle these sweet, mild peppers in the old way, or toss fresh with a bowl of fettucini, porcini, and pecorini.
- Very high yields
- Tangy, sweet, and crunchy
- Early producer
- Harvest any color
SEED PLANTING TIPS
- Botanical name: Capsicum annuum
- Pepper length: 3"-5"
- Scoville heat units (SHU): 100-500/mild
- Plant support: Tomato cage or stake
- Depth to plant seeds: .25" deep
- Spacing between plants: 18"-24" apart
- Spacing between rows: 24"-36" apart
- Days to germinate (sprout): 7-21 days
- Germination soil temps: 75F-85F
- Soil needs: 6.0-7.0 pH
- Sun needs: Full sun
- Frost hardy: No
- Planting season: Spring, summer
- # of plants per sq. ft.: Appx. 1 plant per sq. ft.
- Days to maturity: 65-75 days
Good companion plants:Ā Basil, Carrot, Cucumber, Eggplant, Okra, Rosemary, Sage, Squash, Tomato
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The Italian Pepperoncini pepper is one of the oldest Italian heirloom varieties that's still widely popular around the world. 3-5" pepper with low-medium heat.
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Bushy and small plants will produce a large amount of peppers.
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The peppers are yellow and then turn to red as the sweet flavor intensifies.
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Excellent when pickled or eaten raw in salads or sandwiches.
| All PeppersĀ ā Hot Peppers | Ā šĀ Hot Peppers Grow Guide |
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