My

[Mojave]

In addition to growing my usual favorites, this year I'm growing four new (to me) varieties of peppers. Turk's Cap (described as a medium hot Capsicum chinense), PI281317 (a hot chinense), Yellow Pointy (a very hot chinense), and Tasmanian Black (a medium hot annuum).

The first to set fruit was, as expected, the Tasmanian Black. What a beautiful pepper! It starts out an almost neon light green and quickly starts turning dark purple. Quite a stunner. I have four plants in the ground and one in a container, the container plant is about 3 feet tall and all the in-ground ones are about 2 feet tall.

I've followed the growth of the first pepper to appear with daily photos. This is an in-ground plant that was barely clinging to life a couple of months back. I planted it outside the main garden in the "Hope they make it" or "Convalescence" area. (Everything planted there did make it!)

I hope my baby pictures aren't too boring.

This is the container Tasmanian Black; PI281317 on the left, Trinadad Scorpion Butch T on the right.

[Redbaron]

Getting hungry!

[Mojave]

Whoops I messed up on the thread title, can it be edited?

These were taken once a day between June 22 and June 28.

[Mojave]

June 29 through today.

[Crandrew]

cool time lapse

[BucksCountyGirl]

Awesome...love the progression!

[bower]

Wow! Are they ready to eat as soon as they're black?

[Mojave]

Originally Posted by bower

Wow! Are they ready to eat as soon as they're black?

I'm not sure. I know they ripen to red with black streaks, but like green jalapenos they may be good when purple. I'll have to try them out at different stages and see.

Here's today's pic:

[Mojave]

Here's a pic taken today. The pepper is about 4.5 inches long and a very deep purple, almost black.

[Crandrew]

Cool! I bet it will look awesome once the red begins to streak

[nolabelle]

Very nice, Mojave! I seem to have better luck with peppers than tomatoes, but I'm still trying.

I don't have any fancy peppers. Just cayenne, jalapeno, banana and something called "spicy" bell pepper. All those plants are in the ground.

I have a container ornamental named Purple Flash that produces dark purple, round peppers. The leaves begin streaked with green and white, then turn purple as they get bigger. It has a floral flavor.

[Mojave]

Originally Posted by nolabelle

Very nice, Mojave! I seem to have better luck with peppers than tomatoes, but I'm still trying.

I don't have any fancy peppers. Just cayenne, jalapeno, banana and something called "spicy" bell pepper. All those plants are in the ground.

I have a container ornamental named Purple Flash that produces dark purple, round peppers. The leaves begin streaked with green and white, then turn purple as they get bigger. It has a floral flavor.

Thank you Nolabelle, I agree, peppers are much easier to grow than tomatoes.

I've also got a couple of Purple Flash growing in containers, very pretty.

My container grown Tasmanian Black is continuing to get taller and has just started to really put on the flowers:

[nolabelle]

That's a good sized plant there! What kind of flavor do those peppers have?

I noticed while reading through the old threads here (I'm a new comer), that you make refrigerator pickles with your peppers. So do I. I have some pictures of the overwintered cayenne yield earlier this year in this thread:
http://tomatoville.com/showthread.php?t=28539

I think someone asked me for the recipe for the pickles. It's very simple and I, too, am always tweaking it. I do not heat the brine at all and no water bath either. They'll last 3 months or so in the fridge. And you are correct to make sure there's enough vinegar.

[Mojave]

Originally Posted by nolabelle

That's a good sized plant there! What kind of flavor do those peppers have?

I noticed while reading through the old threads here (I'm a new comer), that you make refrigerator pickles with your peppers. So do I. I have some pictures of the overwintered cayenne yield earlier this year in this thread:
http://tomatoville.com/showthread.php?t=28539

I think someone asked me for the recipe for the pickles. It's very simple and I, too, am always tweaking it. I do not heat the brine at all and no water bath either. They'll last 3 months or so in the fridge. And you are correct to make sure there's enough vinegar.

I haven't tried them yet but the flavor is described as medium hot and smokey, and I'm guessing they'll have that annuum undertone. That sounds interesting!

Boy, your pickled peppers sure look good! Those are Cayenne peppers? I don't think they would last 3 months here. Actually, I'm sure they wouldn't. They'd maybe make it a week or two before I ate them all lol!

I plan on saving seed from my Tas Black (and others) so if you or anyone else wants some I'll be giving them out later this Fall.

Happy gardening!

[nolabelle]

Hey Mojave, they will last three months if you make a couple of gallons, lol.
Yes, all the peppers shown on the other thread are cayennes. They are from wintered over plants from last summer with lots more produce early this spring.

These gallons of pickles are mixed from last summer's garden: cayenne, banana, green bell. I also add onions, garlic and what other veggies I have on hand. I especially like to blanch some cauliflower and pickle it in the hot cayenne juice. Good stuff!

I'd be happy to try to grow some fancy peppers. I am still honing my non-existent skills as a tomato grower. My stepson is mostly responsible for planting the peppers outside. I just water them every now and then. Otherwise, they get no attention from him.