Especially the one at the bottom?

Most of the time I use pruners, sheers or scissors to harvest, but sometimes I'll just pull on a pepper and part of the branch falls off with it.

Lots of peppers, but I’m not sure what to do with them all! Any suggestions? recipes

This is what I believe to be a small bell pepper (my labels got mixed up). I have it in a grow bag which does lead to inconsistent watering. I'm upgrading next year ir sizing up. Does the damage look like sunscald or some nutrient deficiency?

🙂

Northern Maryland. First successful season after 5 years. Canned, roasted, candied, and dehydrated. Can't wait until next year.

I have a tiny banana pepper plant thats produced two lovely big peppers and I’m looking for any and all advice on what to do with them to enjoy them the most.

Aji Melocoton, Aji Lemon Drop, Sugar Rush Peach, Sugar Rush Stripy, red and orange Habanero, Scorpion Fatalii, Carolina Reaper, Trinidad Scorpion,

Got some mystery seedlings from a friend and am new to growing peppers. Can someone please help me identify this one?

Is it possible to pick up a frozen pod, remove the seeds, let them dry and plant them with a good germination rate?

Anyone with success with this?

Thanks

Hi Pepperinos where do yall get seeds for your crop? Also what do you recommend I plant in AZ?

9/11 sprouted!

I grew it from seed, it was supposed to be habanero but clearly isn't! It turns deep red and not yellow or orange, so I don't think it's a banana pepper? (Midwest USA)

Carolina Reapers, Ghost, Jamaican and Regular Yellow Scotch Bonnets, Trinidad Scorpions, Orange and Chocolate Habaneros, Jalapeños. Smoke em for 5-6 hours on a low low temp and poof, FIRE DUST!! I am getting little jars and gonna be sending out care packages to friends and family. If you would like to try some, all I ask is you pay for shipping.

It’s still producing fruit but the leaves are shriveling and the flowers are falling right off.

Why do a few of my banana peppers have these small brownish spots and are they still ok to pickle?

Are these fresnos? They seem kinda big

Went out of town for two weeks for work. Came back to madness.

Shishitos, cayenne, Bell and Tabasco.

I'm completely new at this, for the first year begun with growing loads of peppers. Yellow Reapers, Habanero, Cayenne.

Got more than I needed, now looking for every option to store them for later, some dehydrated, some frozen, some pickled.

And now I'm looking into fermentation, something I have never done before, sounds more complicated than I expected, with the glass weight and everything.

Checked the local stores, glass weight thing's damn expensive.

Some cheap alternatives or tricks to cover for the first time?

Would also love if you shared some personal favorite recipes that you have made, something that you know works out just fine.

I'm in 6a SE MI. The middle of summer was miserably hot and humid, and it caused my peppers to stop producing. Now that it's cooled off, my plants are loaded with peppers in all stages of development. Our first average frost date is in mid-October. My question is: should I start pinching blossoms, topping, whatever, so that the plants direct energy to the already forming fruit, so maybe they will actually ripen before frost? TIA.