Pepperoncini come in two basic types: Greek and Italian; the Greek type is slightly sweeter, while the Italian peppers tend to be a little longer. These peppers grow on a bushy plant that produces sweet green peppers that mature into spicier red peppers. They’re not too hot, and are usually pickled for use in salads, sandwiches, and antipasto plates.
Scoville scale rating:
- 10 to 500 SHU
- full sun
- 6.5 to 7.0
Days to maturity:
- 75+ days after planting out
- 18 inches apart; rows 2 to 3 feet apart
Height and spread:
- 30 inches tall; 18- to 24-inch spread
- prefers well-drained soil
- peppers grow to 3 to 6 inches
- good for pickling
- unless you live in the Deep South, start your seeds indoors eight to 10 weeks before transplanting, which you should plan for two to three weeks after your expected last frost
Have you ever grown Italian Pepperoncini? Please tell us about your experiences with Italian Pepperoncini.