Bright, crunchy, and mild, Greek Pepperoncini is the gold-standard pickling pepper—heavy yielding, easy to grow, and perfect for jars, salads, and sandwiches
Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
The pickling legend of the Mediterranean. Greek Pepperoncini (Capsicum annuum) delivers a lively, tangy snap with gentle heat in the 100 to 500 Scoville range, bright and grassy with a hint of sweetness. This is the classic pepper tucked into Greek salads and antipasti, a variety prized for crunch, flavor, and versatility.
Plants are compact and productive, typically 2 to 3 feet tall with a well-branched habit that loads every node with blossoms and fruit. Glossy green foliage frames clusters of slender, lightly wrinkled pods that average 2 to 3.5 inches, often slightly curved with a tapered tip. They mature from green to yellow-gold, then to orange-red if left to fully ripen, and their thin to medium walls keep an excellent bite when pickled.
Bite into one and the heat is friendly, a quick prickle that yields to briny, citrus-bright notes and mild sweetness. In the kitchen, these shine in jars of vinegar brine, giardiniera, and oil-packed meze. They add pop to sandwiches and pizzas, enliven charcuterie boards, and bring a gentle spark to relishes, salsas, and sautéed dishes without overwhelming the palate.
Rooted in Greek market gardens and coastal cuisine, Pepperoncini has long been a staple for home picklers who value reliability and heavy yields. For seed saving, select the earliest, truest-to-type plants with strong vigor and abundant set. Allow pods to fully redden on the plant, harvest and dry briefly, then split and rub out the seeds. Screen or winnow to clean, store cool and dry in airtight jars, and label by season. With proper storage, viability commonly holds 2 to 3 years. Keep isolation from other C. annuum types by 300 feet or more, or use bagging and hand pollination for purity.
This is the Pepperoncini that earns pantry space year after year, dependable, prolific, and tailored for the jar as much as the plate.
Timing: Start seeds 8–10 weeks before last frost.
Depth: Sow seeds 1/4 in deep in sterile seed-starting mix.
Temperature: Keep medium 80–90°F (27–32°C) for best germination.
Germination Time: 10–21 days under optimal conditions.
Light: After sprouting, provide 14–16 hours of strong light daily.
Air Temperature: Maintain 70–80°F (21–27°C).
Potting Up: Transplant seedlings into larger pots at the first true leaf stage.
Feeding: Apply a 1/4 strength balanced fertilizer weekly.
Soil Temperature and Transplant Timing
Do not transplant by calendar alone.
Check soil at 2–4 in depth:
• Must be at least 60–65°F (16–18°C) for several consecutive mornings.
• Night air temperatures should stay at or above 55°F (13°C).
• Ideal root zone is 70–85°F (21–29°C) for vigorous growth.
How to check: Insert a soil thermometer 2–4 in deep, take early morning readings for a few days, then average.
Transplanting Outdoors
Hardening Off: Reduce shock by hardening off 5–7 days before transplant.
Location: Choose full sun and rich, well-drained soil, pH 6.0–6.8.
Spacing: Plant 18–24 in apart in rows 24–36 in apart.
Support: Stake or cage plants to handle heavy fruit set.
Container Note: For patio growing, use 7–10+ gallon pots with high quality potting mix and excellent drainage. Check moisture daily once daytime highs exceed 85°F.
Watering:
Provide 1–1½ inches of water per week, especially during dry spells.
Water deeply but infrequently to encourage strong root growth.
Best method: Use drip irrigation or soaker hoses to deliver water at soil level, reducing wet foliage and minimizing disease risk.
If overhead watering is used, water early in the day so foliage dries before evening.
Note on heat levels: Less water and fertilizer can intensify heat, while excess water and fertilizer can make peppers milder.
Fertilizing:
Start with a balanced fertilizer every 2–3 weeks during vegetative growth.
Once plants flower and set fruit, switch to a low-nitrogen, higher-potassium formula to support heavy fruiting and crisp, flavorful pods.
Weeding & Mulching:
Keep weeds under control, they compete for nutrients, space, and water.
Use mulch, organic or black plastic early and organic later, to:
• Retain soil moisture
• Suppress weeds
• Keep soil temperatures stable
Be careful when hand-weeding, pepper roots are shallow and easily damaged, which can lead to issues such as blossom end rot.
Sun & Heat Management:
Grow in full sun for maximum yield and classic tangy flavor.
In extreme heat above 95°F, provide light afternoon shade to improve fruit set.
Spacing & Support:
Space plants 18–24 in apart in rows 24–36 in apart.
Use stakes or small cages to support plants heavy with fruit and to keep pods off the soil.
Companion Planting:
Good companions: Tomatoes, parsley, basil, carrots, okra, beans, and cucumbers.
Avoid: Fennel and kohlrabi, which can stunt pepper growth.
Peppers’ colorful fruit pairs well with green herbs and vegetables in the bed for both function and aesthetics.
Container Growing:
Use 7–10+ gallon pots with high-quality potting mix and excellent drainage.
Containers dry faster, check moisture daily.
In midsummer, shade the sides of pots to protect roots from overheating.
Tip for pickling quality: Harvest at the yellow-green stage for best crunch and mild heat.
Harvesting:
• For classic pepperoncini crunch and mild heat, harvest at the yellow-green stage.
• For sweeter flavor and seed saving, allow pods to fully ripen red.
• Cut with pruners or a sharp knife, leaving a short stem to prevent tearing and plant stress.
• Pick frequently to encourage continuous set.
Flavor & Nutrition:
• Flavor shifts from grassy-bright at yellow-green to sweeter and fuller at red.
• Ripening increases sugars and vitamin content. Choose stage based on use.
• Light, even fertilization supports clean, tangy flavor without bitterness.
Handling:
• Heat is mild, but capsaicin can still irritate sensitive skin. Wear gloves if needed.
• Wash hands and tools after processing. Avoid touching eyes and face.
• When slicing large batches for pickling, ensure good ventilation.
Storage & Preservation:
• Short term: Refrigerate fresh pods in a breathable bag for up to 1 week.
• Pickling: Best stage is yellow-green. Pack firm pods into hot vinegar brine within 24 hours of harvest.
• Freezing: Slice and freeze on trays, then store in bags for sautés and pizzas.
• Drying: Fully red pods dry more readily. Dry in a warm, airy place out of direct sun, then grind for mild flakes or powder.
• Vinegar infusions: Whole or sliced pods can infuse vinegars for salad dressings and marinades.
Kitchen Use:
• Slice for Greek salads, antipasti, sandwiches, pizzas, meze boards, and giardiniera.
• Add late in cooking to keep texture.
• Balance tang with olive oil, garlic, oregano, and lemon.
• For gentle heat in sauces or relishes, combine with sweet peppers or onions.
Common Pests & Problems - Greek Pepperoncini (Capsicum annuum)
Insects & Mites
Aphids (leaf curling, sticky honeydew or sooty mold)
Controls: Blast with water, insecticidal soap or neem oil; encourage lady beetles and lacewings.
Spider mites (fine stippling, webbing in heat or drought)
Controls: Increase humidity, hose undersides, horticultural oil or neem; release predatory mites if available.
Whiteflies (clouds when disturbed, honeydew)
Controls: Yellow sticky cards, vacuum in morning, insecticidal soap or neem.
Thrips (silvery scarring, distorted new growth; virus vectors)
Controls: Blue or yellow cards, remove weeds and old blooms, spinosad or insecticidal soap.
Flea beetles (shot-hole damage on young plants)
Controls: Row cover until flowering, trap crops, diatomaceous earth around stems.
Pepper weevil and fruit borers (warmer regions; premature fruit drop)
Controls: Prompt harvest at yellow-green stage, destroy dropped fruit, tight sanitation; consult local guidance for targeted traps.
Cutworms (seedlings severed at soil line)
Controls: Collars around stems, clear plant debris, handpick at dusk.
Caterpillars, including hornworms and loopers (chewed leaves or fruit)
Controls: Handpick; Bacillus thuringiensis (Bt) on small larvae.
Fix: Provide light afternoon shade during heat waves, steady moisture, moderate fertilization.
Sunscald (white or tan patches on fruit after sudden full sun)
Fix: Maintain a healthy canopy; avoid heavy defoliation.
Edema or water stress (blisters or corky patches)
Fix: Water on a rhythm; avoid wide wet to dry swings.
Flavor or heat dilution
Note: Heavy water and high nitrogen can reduce perceived heat and flavor; modest stress, not wilting, concentrates sugars and capsaicin.
Monitoring & Prevention (Quick Checklist)
Scout weekly and check leaf undersides and new growth.
Water at soil level using drip or soaker lines; if overhead, do it in the morning.
Space plants and prune lightly to improve airflow; remove only problem leaves.
Mulch once soil is warm to stabilize moisture and block splash-borne disease.
Rotate 3 or more years away from peppers, tomatoes, eggplant, and potatoes.
Sanitize tools and harvest promptly; discard diseased fruit rather than composting if unsure.
Q: How hot is Greek Pepperoncini (Capsicum annuum)
A: Hot. Typically 100 to 500 Scoville Heat Units (SHU). Expect a gentle prickle with bright, tangy flavor.
Q: How long does it take to mature
A: 70–89 days from transplant to first harvest at the yellow-green stage. Allow 90–119 days to fully ripen red for seed saving.
Q: How long does germination take
A: 10–21 days when kept at 75–90°F. Cooler soil slows and reduces germination.
Q: Do pepperoncini need special soil conditions
A: They thrive in rich, well-drained loam with pH 6.0–6.5. Keep the root zone 70–85°F for steady growth.
Q: What spacing do pepperoncini need
A: Plant 18–24 in apart in rows 24–36 in apart to ensure airflow and reduce disease.
Q: Do I need more than one plant for pollination
A: No. Pepperoncini are self-pollinating. Good airflow or a gentle shake of blossoms improves set.
Q: Can I grow pepperoncini in containers
A: Yes. Use a 5–7+ gallon pot with excellent drainage. Keep soil evenly moist and shade the container sides in midsummer to protect roots.
Q: How many peppers will one plant produce
A: With good care, a plant commonly yields 75–150+ pods in a season, though climate and culture matter.
Q: How do I harvest them
A: For classic pickles, cut pods at the yellow-green stage using clean pruners, leave a short stem. Gloves are optional, wash hands after handling if you are capsaicin sensitive.
Q: What is the best way to store or preserve pepperoncini
A: Pickling is traditional, use vinegar brines for pantry-safe recipes or refrigerator pickles. For later use, refrigerate fresh pods up to a week, or freeze sliced pods. Fully red pods can be dried for flakes or powder.
Q: Will peppers lose heat when pickled or cooked
A: Pickling and cooking mellow heat slightly, but the mild warmth and bright flavor remain.
Q: Are pepperoncini perennial
A: Yes in frost-free Zones 10–12. In colder regions, grow as annuals or overwinter indoors by trimming back one-third and keeping at 60–70°F in bright light.
Q: Why are my plants not setting fruit
A: Temperature swings below 55°F or above 95°F, low light, drought, or excess nitrogen can slow set. Provide steady moisture, moderate feeding, and light afternoon shade during heat waves.
Q: Can pepperoncini cross-pollinate with other peppers
A: Yes with other C. annuum types nearby. If saving seed, isolate by distance, about 300 ft, or bag blossoms and hand pollinate.
Q: How do I use pepperoncini in the kitchen without overpowering a dish
A: Slice into salads, antipasti, sandwiches, pizzas, and giardiniera. They add tangy brightness with gentle heat, perfect for quick refrigerator pickles and relishes.
Q: Can pepperoncini be ornamental as well as edible
A: Absolutely. Compact, bushy plants carry clusters of pendant pods that shift from green to yellow-gold, then red.
Q: Are pepperoncini safe to handle and eat
A: Yes. They are mild, but capsaicin can still irritate sensitive skin. Wash hands and tools after processing.
Q: Why are my peppers not as hot or as crunchy as expected
A: Generous watering and high nitrogen reduce heat, while drought stress or late harvest can reduce crunch. Harvest at the yellow-green stage for best texture, keep moisture even, and avoid over-fertilizing.
Pepperoncini, the beloved Greek pickling pepper, traces its living roots to the original homelands of Capsicum annuum in Mesoamerica, where Indigenous farmers and seedkeepers of present-day Mexico and Central America first domesticated and diversified chiles thousands of years ago. Their careful selection created the astonishing range of flavors, shapes, and heats that the world still relies on today. Through the Columbian Exchange, these American chiles traveled across the Atlantic, where Mediterranean growers welcomed them into kitchen gardens and market stalls.
In Greece, farmers and home picklers selected lines for tenderness, thin to medium walls, gentle warmth, and a bright, grassy snap that holds beautifully in brine. Across islands and coastal valleys, this selection gave rise to the Greek market type commonly called pepperoncini, harvested at the yellow-green stage for signature crunch. The name reflects broader Mediterranean usage, with Italian “peperoncini” referring to small chiles, while Greek growers and cooks made this particular pickling type their own through generations of seed saving and local adaptation.
By the twentieth century, Greek Pepperoncini had become a fixture of taverna tables and home cellars, tucked into jars of vinegar, oil, garlic, and herbs, then shipped abroad with diaspora communities and global trade. Today it remains both a pantry staple and a seedkeeper’s heirloom, uniting Indigenous American origins with Greek stewardship. To grow Greek Pepperoncini is to honor that full lineage, from the Indigenous innovators who first shaped Capsicum annuum to the Greek gardeners and vendors who refined this mild, tangy classic for salads, sandwiches, meze, and the winter larder.
Goal: Maintain the distinctive pepperoncini identity - elongated 3 to 5 inch, slightly wrinkled pods with thin to medium walls, mild heat and bright, tangy flavor, clean color progression green → yellow-green → red at full maturity - while ensuring purity within C. annuum and excellent seed vigor.
1) Selecting Plants for Seed Saving
Choose exemplars: Select 8 to 12 vigorous, disease-free plants with upright habit and balanced branching. Fruits should be slender, slightly wrinkled with gentle lobing near the shoulder, typically 0.75 to 1.25 inches wide and 3 to 5 inches long, with thin to medium walls suitable for pickling. Prioritize plants that set heavily and ripen evenly, holding pods well above the soil.
Cull off-types: Exclude plants producing short blocky bells, very narrow stringy pods, overly thick walls for type, smooth bell-like faces with no light wrinkling, hot harsh flavor, weak peduncles, or very late uneven ripening. Remove any plants showing virus-like mosaics, chronic sunscald, or cracking.
Maintain breadth: Save seed across 6 to 8 mother plants to preserve mild heat, pickling texture, wrinkled form, and reliable yield.
2) Harvesting Seeds
Timing: Although market harvest is often at yellow-green, seed should be taken from fully mature pods that have turned red. Holding 5 to 10 days past red boosts embryo completion and seed density.
Collection: Clip pods with sanitized pruners to avoid tearing nodes. Select fully colored, sound fruit from each chosen plant. Keep each mother plant’s lot labeled and separate through processing.
3) Cleaning Seeds
Separation: Slit pods lengthwise; scrape seeds and placenta into a labeled fine sieve or bowl.
Rinse: Rinse gently with lukewarm water, rubbing to remove placental threads until water runs clear and seeds settle.
Dry rub plus winnow option: With field dry pods, crumble seed mass over mesh and winnow chaff. Finish with a brief rinse if needed for a polished lot.
Inspection: Remove pith. Discard flat, pale, or discolored seeds and any with off odors.
4) Drying Seeds
Method: Spread seeds in a single layer on labeled coffee filters, paper plates, or mesh screens.
Environment: Warm 70 to 85°F, 21 to 29°C, shaded, well ventilated space. Avoid direct sun and temperatures above 95°F, 35°C.
Duration: 7 to 14 days, stirring daily until seeds are hard and free flowing. Optionally equalize moisture 24 to 48 hours sealed over fresh silica gel before final packing.
5) Storing Seeds
Packaging: Place fully dry seeds in paper envelopes inside an airtight jar or foil pouch with silica gel.
Conditions: Cool, dark, dry. Refrigerator 35 to 45°F, 2 to 7°C, recommended.
Viability: 3 to 5 years refrigerated, 5 to 8 plus years when ultra dry and frozen. Warm sealed containers to room temperature before opening to prevent condensation.
6) Testing Seed Viability
Paper towel test: Germinate 10 to 20 seeds on a damp towel in a vented bag at 78 to 82°F, 25 to 28°C. Read at 5 to 10 days.
Targets: At least 85 percent germination for fresh annuum seed.
Priming, optional: 30 to 60 minutes in 0.5 to 1 percent H₂O₂ or mild kelp solution can synchronize older seed.
Tips for Successful Seed Saving
Isolation: Greek Pepperoncini is C. annuum and crosses readily with other annuum. Use 150 to 300 ft isolation. For foundation purity, bag or cage select branches or hand pollinate.
Pollinators: Encourage beneficials generally. For bagged branches, tap or gently vibrate flowers daily during bloom to ensure set.
Record keeping: Track plant IDs, isolation method, harvest dates, pod length and shoulder width, degree of wrinkling, wall thickness, and flavor notes. Photograph representative red pods next to a ruler.
Selection cues: Favor plants whose pods show light, even wrinkling, mild pleasant heat, thin to medium walls that hold crunch in brine, and a clean yellow-green pickling stage that advances reliably to red for seed.
Culinary Uses, emphasize tangy-mild crunch
Classic pickled rings (signature): Slice green to yellow-green pods into rings with onion and carrot. Simmer a vinegar brine (water, white wine vinegar, salt, sugar optional) with garlic, bay, oregano, and black peppercorns. Pack hot for crisp, bright pickles that finish salads, gyros, subs, pizzas, and antipasti.
Whole mezze peppers: Blanch whole pods 30–45 seconds, then pickle with lemon slices, garlic, and olive oil on top. Serve as table mezze with olives, feta, bread, and grilled fish.
Roasted & marinated: Char whole pods under a broiler or on a grill until blistered. Steam 10 minutes, peel where loose, dress with lemon, olive oil, garlic, and parsley. Spoon over beans, chickpeas, or grilled halloumi.
Sautéed frying pepper: Slice lengthwise into ribbons; sauté quickly in olive oil with a pinch of salt until edges caramelize. Finish with red wine vinegar and oregano; use on sandwiches, eggs, or grain bowls.
Relishes & tapenades: Mince pickled or roasted pepperoncini into olive tapenade, caper relishes, or herb chimichurri for a mild, lemony lift that won’t overpower seafood.
Stuffed appetizers: Halve lengthwise, deseed, and fill with whipped feta, labneh, or herbed ricotta; drizzle with olive oil and bake until just set.
Heat control tips: Naturally mild; leaving some placenta adds faint warmth. For zero heat, remove pith thoroughly and use young green pods.
Preservation and Pantry Value
Pickling workhorse: Thin–medium walls keep crunch in brine for months under refrigeration (or shelf-stable if using tested recipes).
Freezer utility: Roast and peel; freeze strips flat for rapid thaw into pastas, pizzas, omelets.
Dehydration (secondary): Sliced rings can be dehydrated for a sweet-tangy pepper flake; best for seasoning blends rather than primary use.
Ferments: Lacto-ferment chopped pepperoncini (2–3% salt) for a tangy, mild relish; blend with garlic for a heatless table sauce.
Flavor Benefits beyond heat
Gentle, lemon-herb brightness and faint sweetness; adds acidity and aroma without sharp burn.
Kid- and elder-friendly pepper that broadens audience without sacrificing “pepper” identity.
Garden and Ornamental Benefits
Upright, compact plants with heavy sets of wrinkled, tapered pods that ripen green → yellow-green → red.
Consistent size for ring slicing; strong peduncles minimize drop.
Excellent for containers, high-tunnel rows, and pickling gardens.
Traditional and Practical Uses (Indigenous foodways focus)
American origins, Mediterranean adoption: Pepperoncini is a Mediterranean market type of an American domesticate. Capsicum annuum was stewarded by Indigenous peoples of the Americas for millennia, then traveled via trans-Atlantic exchange into Greek, Turkish, and Balkan cuisines.
Technique kinship: Pickling, drying over low heat, and hearth-side roasting echo preservation methods long used in Indigenous American kitchens—storing peppers alongside maize, beans, and squash.
Maize connections: In diaspora and fusion cooking, mild pickled rings pair naturally with nixtamal staples (tortillas, tamales) and bean-based salads—an echo of Indigenous grain-legume-chile mealways adapted to Mediterranean pantries.
Safety and Handling always
Heat is mild; gloves optional, but recommended for large batches.
Use sterilized jars and tested acidification for shelf-stable canning.
Label jars clearly (date, “mild / no heat”) for customer clarity.
Protein & starch: fish, chicken, chickpeas, white beans; pita, couscous, rice, fresh tortillas for cross-cultural plates.
Herbs & extras: parsley, mint, basil; a touch of honey in brines for balance.
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Soil Readiness
for Pepper Plants (Capsicum spp.)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid/alkaline regions (e.g., AZ, NM, UT, parts of CA) often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P & K sources into top 3–6″ a week or two before planting.
If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
Side-dress peppers with ~0.1 lb N / 100 sq ft at first bloom & fruit set.
Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and slow-release organic fertilizer; pH is usually already correct.
Payment & Security
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Alliance of Native Seedkeepers
Pepper Seeds - Hot Pepper - Greek Pepperoncini
$200 USD
$300
Unit price /
Unavailable
Description
The pickling legend of the Mediterranean. Greek Pepperoncini (Capsicum annuum) delivers a lively, tangy snap with gentle heat in the 100 to 500 Scoville range, bright and grassy with a hint of sweetness. This is the classic pepper tucked into Greek salads and antipasti, a variety prized for crunch, flavor, and versatility.
Plants are compact and productive, typically 2 to 3 feet tall with a well-branched habit that loads every node with blossoms and fruit. Glossy green foliage frames clusters of slender, lightly wrinkled pods that average 2 to 3.5 inches, often slightly curved with a tapered tip. They mature from green to yellow-gold, then to orange-red if left to fully ripen, and their thin to medium walls keep an excellent bite when pickled.
Bite into one and the heat is friendly, a quick prickle that yields to briny, citrus-bright notes and mild sweetness. In the kitchen, these shine in jars of vinegar brine, giardiniera, and oil-packed meze. They add pop to sandwiches and pizzas, enliven charcuterie boards, and bring a gentle spark to relishes, salsas, and sautéed dishes without overwhelming the palate.
Rooted in Greek market gardens and coastal cuisine, Pepperoncini has long been a staple for home picklers who value reliability and heavy yields. For seed saving, select the earliest, truest-to-type plants with strong vigor and abundant set. Allow pods to fully redden on the plant, harvest and dry briefly, then split and rub out the seeds. Screen or winnow to clean, store cool and dry in airtight jars, and label by season. With proper storage, viability commonly holds 2 to 3 years. Keep isolation from other C. annuum types by 300 feet or more, or use bagging and hand pollination for purity.
This is the Pepperoncini that earns pantry space year after year, dependable, prolific, and tailored for the jar as much as the plate.
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