Cherry Pepper Seeds – Hot Red, Non-GMO Heirloom

(about 2,500–5,000 Scoville). Their compact size and thick walls make them a favorite for stuffing and pickling. Who it's for Perfect for gardeners who love stuffed and pickled peppers and want a pretty, prolific plant with moderate, approachable heat. 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 ripen in about 75–80 days from transplant. Pick when fully red and firm for the best flavor and heat, using scissors to avoid damaging the branches. Frequent picking keeps plants setting new fruit. Benefits & uses Red cherry peppers are ideal for stuffing with cheese or meat, pickling whole, and adding to antipasto and relish trays. They also brighten salads and sandwiches with a sweet, spicy crunch. Growing guide: New to this variety? Read our full guide, How to Grow Hot Red Cherry Pepper From Seed , for step by step sowing, spacing, and harvest tips.