Pepperoncici, Mild Hot Pepper Seed

0.5g seed packet approx 90 seeds
 
This heirloom type from Greece yields prodigious quantities of thin-walled pickling peppers on compact, vigorous plants. Harvest the peppers when they are light green and 5-7.5cm (2-3”) long. Mild with just a tiny bit of heat. Less than 100 SHUs. If peppers are left to turn red, they do become even sweeter. The rich taste is like a sun-dried tomato with just a tiny hint of warmth. Pepperoncini is wonderful for eating fresh, chopped in salads, served with dips or breads, and of course, pickled. Can be grown in large containers Use rich, fertile soil with good drainage.
Less than 100 SHUs
Slender green peppers turn red
Open-pollinated seeds
Matures in 70 days
 
Peppers need plenty of time to mature before they will bloom and set fruit. Start indoors six to eight weeks before the last frost date, and grow under bright lights. Transplant only when weather has really warmed up. Night time low temperatures should be consistently above 12°C (55°F) before hardening off pepper plants and transplanting outdoors. Soil temperature for germination: 25-29°C (78-85°F). Seeds should sprout in 10 – 21 days.
 
Starting
Sow indoors 5mm-1cm (¼-½”) deep. Keep soil as warm as possible. Seedling heating mats speed germination. Try to keep seedlings at 18-24°C (64-75°F) in the day, and 16-18°C (61-64°F) at night. Before they become root-bound, transplant them into 8cm (3″) pots. For greatest possible flower set, try to keep them for 4 weeks at night, about 12°C (55°F). Then transplant them into 15cm (6″) pots, bringing them into a warm room at night, about 21°C (70°F).