The Hungarian Pepper produces well in cool summers and is one of the best for pickling whether sliced or whole. If you grow this in a pot, it's possible to keep it alive indoors as a short lived perennial to produce for at least two seasons!
Peppers need additional time to mature before they will bloom and set fruit. Start indoors mid-March to early April under bright lights and transplant when nighttime temperatures remain above 12°C. Be patient as these seeds should germinate in 10-21 days if soils can be kept between 25-29°C.
Compact plants up to 60cm (24")
Space plants 30-60cm apart
Matures in 58-85 days (from transplant)
5,000-10,000 Scoville Heat Units (SHUs)
To increase production, pick the fruits when still green and allow to ripen off the plant.