Golden Greek Pepperoncini Heirloom Pepper Seeds 1917. Beautifully slim, mildly hot, dimpled peppers turn from light yellow-green to bright yellow then red if left on the plants. Harvest and use for pickling when yellow. Similar to the supermarket pickled peppers. Fruits 10cm by 4cm (4″ x 0.5″) when mature. Excellent for Greek salads too. Scovill heat units approx 1000.
160 seed/gram. Start indoors mid February to late March. Use a soil-less growing mix. Sow seed 6 mm (1/4″) deep. Maintaining the growing medium at a temperature of 21 C (70 F) will enhance germination. Grow the seedlings under bright light and temperatures of 16-21 C (60-70 F) to produce strong, stocky plants. Transplant after hardening off, in late May to early June. Full sun and a well-drained soil is best. Space the plants 30 cm (12″) apart in rows spaced 60 cm (24″) apart. Control weeds and avoid high nitrogen fertilizers. Try harvesting the peppers at different maturities to experience a wider range of flavours and textures. Staking is recommended with most varieties. Note: Estimated days to maturity are based on counting the days after transplanting.