Peter Piper would love to pick a peck of these sweet, small peppers for his pickled peppers! Delicious fresh in salads, stuffed for a tasty appetizer, and ideal for canning and pickling. The cherry tomato-sized peppers can be picked and eaten while still green or ripened to a brilliant red or yellow for added color and full sweet flavor. Red pepper seeds are colored red, while yellow pepper seeds are natural so you can be sure which one you are sowing.
to sow outside: 2 to 4 weeks after average last frost when air temperature
is at least 70° F and soil temperature is at least 65° F.
When to start inside: RECOMMENDED. 8 to 10 weeks before average last frost. In USDA zones 9 & 10, can also sow in midsummer for fall crop.
Harvesting: Peppers can be harvested green or left on the vine to turn red or yellow and very sweet.
Artist: Susie Hyer