Italian Pepperoncini Pepper produces abundant 5-inch elongated fruits with mild heat. Pick the peppers while small for pickling and continued production, or leave them on the plant to mature red and sweeten.
Start seeds indoors 8–10 weeks before the last frost at 75–85°F soil temperature, planting ¼ inch deep. Transplant after the last frost, spacing plants 18–24 inches apart; fertile soil, compost and early-season row cover support growth in cooler regions.
