The traditional Italian Heirloom pepper for pickling, it’s also good for frying or eating fresh. Pepperoncini produces lots of 3-5” peppers with thin walls, tons of flavor and sweet, mild heat. Use the peppers at the yellow-green stage for pickling or let them turn red and they take on a sweeter taste for eating fresh or adding to salads or sandwiches.
Plant 24-30″ Apart
85 Days Average to Maturity