Cubanelles seeds, Italian Frying &,Pickling PEPPER ,Capsicum annuum. Caribbeangardenseed

Pepper, Cubanelles are also called the Italian Heirloom Pepper, 30 Organic Seeds

CUBANELLE PEPPERS
Seeds Per Oz: 4000
Cubanelles are also called the Italian Frying Pepper because they taste great sauteed with a little olive oil. The Cubanelle is considered a sweet pepper, although its heat can range from mild to moderate. Cubanelles are usually picked before they ripen while they are a yellowish-green color, but when ripe, they turn bright red. They are usually about 4-6 inches long, 2 inches wide, and banana-shaped, tapering near the bottom. The skin should be glossy and the pepper should be smooth and firm.Certified Organic Seed.
Spread: 18-24 inches
Height: 30 inches
Days to Maturity: 65 days
Instruction
Sow seeds indoors ¼” deep. Peppers germinate best in warm soil, so gentle bottom heat may be helpful until seedlings emerge. Wait to transplant outdoors until soil is warm.
Pepper varieties come from tropical humid regions. The temperature, moisture, and air circulation all play a role in growing plants from seeds. Too little heat, too much moisture, and lack of air circulation will cause poor results. Do not use jiffy peat pots, plugs, or potting soil as the soil becomes too dry or too wet, which can lead to disease and fungus. We have experienced disease and low germination when using these types of products. Use Organic Seed Starting Material for best germination results.

Peppers often like to take their sweet time germinating. They can be up in a week, and some will take almost a month. Even with paper towel germination testing, they can take long. I am not sure why, but it is a normal occurrence. So plan and make sure you start them early enough! Also, remember they like heat to germinate so make sure you have a heating mat or something to keep the soil warm. Placing them up on top of the fridge often works too since it is normally warmer up there.
Growing Peppers:
Peppers, like tomatoes, grow in well-drained fertile soil. Almost all peppers have the same requirements for successful growth. Plant them in good, well-drained, fertile soil – and make sure they get lots of sunlight and a good inch of water per week. In many ways, they mimic the same requirements needed for growing great tomatoes.
At Planting Time:
We plant all of our peppers with a good shovel full of compost in the planting hole, and then give them a good dose of compost tea every few weeks for the first 6 weeks of growth. We also mulch around each of our pepper plants with a good 1 to 2″ thick layer of compost.

• Vegetable Botanical Name: Capsicum annuum
• Vegetable Duration: Annual
• Vegetable Days to Maturity: 65 Days
• Vegetable Seeds Per Oz: 4000
• Vegetable Height: 18 in to 24 in
• Pickled Peppers

Ingredients

whole spicy peppers (whatever you’ve got)

for the brine

1 part water to 1 part white vinegar
(start with 2 cups to 2 cups, then keep adding if you have more peppers)

spices for the jars
(per jar)

– 1 garlic clove, peeled
– 1 bay leaf
– 1/2 teaspoon mustard seeds
– 1 tablespoon sugar
– 2 teaspoons black peppercorns
– 1 tablespoon Kosher salt

Instructions
Bring brine mixture to a boil. Wash peppers and pack jars tightly, adding spices to each jar. Pour boiling brine over peppers and spices using a ladle and canning funnel. Process jars in a boiling water bath for 15 minutes.
Or you can just make a jar or two and skip the processing by just putting them straight into the fridge. Wait a couple weeks, at least, before eating.
Sofrito
This is a staple of any Puerto Rican household.
Ingredients
2 medium Spanish onions, cut into large chunks
3 -4 italian peppers or 3 -4 cubanelle peppers, cut into chunks
16 -20 garlic cloves, peeled
1 cup fresh cilantro, washed (1 large bunch)
7 -10 mini sweet peppers (ajices) (optional)
1/4 cup culantro or 1/4 cup fresh cilantro
3 -4 plum tomatoes, cored and cut into chunks
1 large red bell pepper, cored seeded and cut into large chunks
Directions:
1
Pulse onion and Italian frying pepper or Cubanelle in the food processor until coarsely chopped.
2
With the motor running, add remaining ingredients, one at a time, until mixture is smooth.
3
Sofrito keeps 3 days in the refrigerator; freeze for longer storage (can be used without thawing).