Pepper - Pepperoncini

Small sweet pepper variety from Tuscany traditionally used for pickling. An Italian pepper with the occasional hint of spice. Pepperoncini are often pickled in vinegar, made into delicious antipasti or cooked whole, served with classic Italian foods like pizza or pasta dishes. This variety belongs to the same family as bell peppers and hot tobasco chillies. Pepperoncini is an annual that favours hot, fairly dry summers. Normally harvested when glossy green, the pretty long wrinkly peppers turn red and exquisitely sweet if you leave them on the plant. Perfect for a little snack straight off the plant and a favourite when roasted or barbecued, served with olive oil and flakes of sea salt. (Approximate seed count - 20)