Pickled hot peppers are commonly found in restaurants, specifically in kebap restaurants that serve köfte and in soup restaurants (yes, this actually exists) in Turkey, waiting for the guests on the table to accompany food they order. Biberiye is one of the staple pickling pepper varieties found in those restaurants. Plants are very productive, and peppers have mild heat with excellent flavor.
Commercially introduced by us in the U.S.
Phonetically pronounced: bee-bear-ee-yeah
Packet has min. 25 seeds
- Capsicum annuum
- Full sun
- Planting depth: 1/4″
- Sprouts in 10-14 days
- Ideal growing temperature: 75-95F
- Plant spacing: 18″
- Frost hardy: No
- Growth habit: Upright growth with short or long branches that grow away from the stem
- Growing tips: Start seeds indoors in seedling trays or small seedling pots in seed starting soil that has essential nutrients in it 8-10 weeks prior to last frost. Keep the soil moist for quick germination. Make sure to keep the young seedlings under good light to have strong plants with sturdy, healthy stems and leaves. Transplant after last frost in well-drained, fertile soil enrichened with compost and other amendments. Feed your plants with liquid fertilizer once every two weeks. Water regularly especially in flower stage. Mulch and always water at plant base to minimize disease. Some hot pepper varieties are taller than others and may need to be tied to a stake so that fruits don’t touch soil and rot.
Great germination! Easy to grow & delicious.
Sweet and hot in one fleshy little package. The plant is still producing, in fact, and it’s October in Philly and it’s in a container. I’ve pickled some also as I think they’ll do nicely during winter. Quite easy to start from seed.
Interesting pepper. I’ve been pickling them with more traditional cherry peppers. Plants are relatively small but pretty productive. The fruits are unique and I will grow this one again.