do sweet peppers need to ripen?
10 years ago
Featured Answer
Sort by:Oldest
Comments (24)
- 10 years ago
- 10 years ago
Related Discussions
What are your favorite bell peppers or sweet peppers?
Comments (27)I would just recommend try different plants and see what you prefer. Some are called "frying peppers" and for "pickling" for a reason, depends on what you want. For bells I like "Golden Summer", very large plants that have light green peppers that are good tasting even before they ripen beautifully. "Flavorburst" is somewhat similar, with light green unripe peppers that are good also. "Big Bertha" is a very nice hybrid to red bell. "Corno di Toro" and "Carmen" are excellent bull horn peppers, sweet peppers at their best. "Giant Marconi" is a very nice long pepper, Burpee's "Big Daddy" is a vigorous ripen to yellow Marconi type pepper....See MoreSweet peppers - what is doing this???
Comments (13)Thank you! It's really frustrating because it's not just a pepper here and there, it's the majority of them.... way before they have a chance to get big and ripen. It appears to be insect damage and I'm assuming it's an insect that's prevalent since I have so much of the damage. It's so frustrating I hope someone can help. And yes, the "hole" this thing makes is all the way through to the inside, showing the seed cavity....See MoreSweet Peppers Ripening
Comments (17)Now that it's Oct 16 with night-time temps dangerously close to freezing, I'm at a loss on what to do with my peppers. I've got two sweet red pepper varieties (Red Mercury and Marconi Rosso) planted in earth boxes... 6 plants of each. Plants are quite tall and robust, loaded with peppers that have just started showing the faintest hint of red. I've had them covered with a light-weight garden fabric as a frost precaution, but I'm at a loss on harvesting at this point. To my SW Washington neighbors ... do I pick now and hope they ripen indoors, or leave them on the plants (under the garden fabric) for the next week or so? In case it matters, my intent for the peppers is to roast on a charcoal grill, peel/seed them, then freeze individually for adding to sauces throughout the winter. [Although after reading rave reviews, I'm tempted to also try BBB's recipe for sweet pepper spread even though that would mean buying roma tomatoes since mine are long-gone at this point.]...See MoreWhat do *you* do with sweet banana peppers?
Comments (4)like you I have an over abundance of banana peppers also. I have pickled about 20 quarts so far. I have fried and frozen some also. But I found a really good recipe for a battered and fried if you want to eat some fresh. Its actually for okra but it works great for banana peppers also. Ingredients 6 cups oil, for frying 1/2 cup cornmeal 1 cup all-purpose flour 2 teaspoons House Seasoning, recipe follows 1/4 teaspoon cayenne pepper 2 pounds fresh okra, sliced 1/2-inch thick 1/2 cup buttermilk Directions Heat oil in a large, heavy-bottomed skillet to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.) In a medium bowl, combine cornmeal, flour, House Seasoning, and cayenne pepper. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil, in batches as needed, and cook until golden brown. Remove from oil, drain on paper towels, and then serve immediately. House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Yield: 1 1/2 cups Mix ingredients together and store in an airtight container for up to 6 months. *I found that if after dredging if you put them in the fridge for about 15 minutes the batter sticks to them better when frying. I also used more cayenne than they called for and used some kind of a dipping sauce. I was wondering if I could possibly batter and partially fry some and than freeze them and than pull them out and finish frying them when I want them. I wonder what kind of shape the peppers themselves would be in....See More- 10 years ago
- 10 years ago
- 10 years ago
- 10 years ago
- 10 years ago
- 10 years ago
- 10 years ago
- 10 years ago
- 10 years ago
- 10 years ago
- 10 years ago
- 10 years ago
- 10 years ago
- 10 years ago
- 10 years ago
- 9 years ago
- 9 years ago
- 9 years agolast modified: 9 years ago
- 9 years agolast modified: 9 years ago
- 9 years ago
- 9 years ago
Related Stories
GARDENING GUIDESSummer Crops: How to Grow Peppers
Some like 'em hot; others like them sweet. With the incredible range of peppers available for home gardens, you can have your pick
Full StoryGARDENING AND LANDSCAPINGWorld of Design: 10 Home Gardeners Show Us Their Sweet Summer Harvests
From New York to Tokyo, these gardeners have turned their yards, terraces and rooftops into places of bounty
Full StorySHOP HOUZZShop Houzz: Like Salt and Pepper
Cute and kitschy ways to say ‘I love you’ with themed salt and pepper shakers
Full StoryEDIBLE GARDENSHow to Grow Your Own Sweet Summer Crops
This guide will help any gardener get started on growing the freshest warm-season veggies and berries for summer
Full StorySHOP HOUZZShop Houzz: Sweet and Spicy
Cooking is sweeter once you organize your pepper, salt and paprika the stylish way
Full StoryGARDENING GUIDES3 Ways to Revel in Summer Garden Sweetness
Patiently observe what works and doesn’t work in your landscape
Full StoryFOLIAGEGreat Design Plant: Ornamental Sweet Potato Vine
Versatile, fast growing, inexpensive and easy on the eyes, ornamental sweet potato vine has it all
Full StoryKITCHEN STORAGEPantry Placement: How to Find the Sweet Spot for Food Storage
Maybe it's a walk-in. Maybe it's cabinets flanking the fridge. We help you figure out the best kitchen pantry type and location for you
Full StoryGARDENING GUIDESSpring Citrus Care Reaps Months of Sweet Rewards
Learn how to tend citrus trees in spring and ways to preserve their delicious fruit
Full StoryGARDENING GUIDESGreat Design Plant: Coastal Sweet Pepperbush Perfumes Gardens All Year
Bottlebrush blooms, gorgeous fall color and delightful fragrance give this U.S. native shrub 4-season appeal
Full Story
farmerdill