Pepperoncini Pepper Seeds – Non-GMO Heirloom

whisper of heat (about 100–500 Scoville). Their sweet, slightly bitter tang makes them the perfect pickling pepper. Who it's for Ideal for pickle lovers and gardeners who want a very mild, family-friendly chile for jarring and fresh snacking. How & when to plant Start indoors 8–10 weeks before your last frost. Sow 1/4 inch deep in warm soil at 75–85°F; germination takes 10–21 days. Transplant after nights stay above 55°F, spacing plants 18–24 inches apart in full sun. Grow as an annual; best in USDA zones 4–11 with a warm season. Harvest Pods are ready in about 65–75 days from transplant. Pick light green or golden-yellow for the classic pickling stage, harvesting with scissors. Frequent picking keeps the plants setting new fruit through the season. Benefits & uses Pepperoncini are made for pickling whole in vinegar brine, then piling onto Greek salads, submarine sandwiches, pizzas, and antipasto plates. They're also mild enough to enjoy fresh. Growing guide: New to this variety? Read our full guide, How to Grow Peppers From Seed , for step by step sowing, spacing, and harvest tips.