This Hungarian heirloom from 1941 is the traditional pickling type. It is very long, bright yellow, and thick walled. Not a pickler? Enjoy it fresh as a snack or in salads, throw it on the grill, or use in any recipe calling for sweet pepper. Peppers will turn to a orange-red if left on the plant. A good short-season choice and successful in containers. A 1941 All-America Selections award winner.

Days to Maturity: 70 days from transplanting

Family: Solanaceae

Type: Sweet Pepper (Learn more)

Native: Americas

Hardiness: Frost-sensitive perennial grown as an annual

Exposure: Full sun

Plant Dimensions: 16"–24" upright plants

Variety Info: 5"–7" long and 1 ½" wide, mild, yellow peppers.

Attributes: Frost Sensitive, Good for Containers

When to Sow Outside: For Mild Climates only: 2 to 4 weeks after average last frost, when soil temperature is at least 70°F.

When to Start Inside: RECOMMENDED. 8 to 10 weeks before transplanting. Ideal soil temperature for germination is 70°–90°F. Transplant seedlings outside 2 to 4 weeks after your average last frost date, and when daytime temperatures are at least 70°F, and nighttime temperatures are at least 55°F. Mild Climates: May be sown in late summer for fall/winter crop.

Days to Emerge: 10–25 days

Seed Depth: ¼"

Seed Spacing: Start indoors

Row Spacing: 24"–36"

Thinning: Start indoors, plant seedlings 18"–24" apart outside

Harvesting: Harvest when 3"–5" long or longer and when peppers are yellow or orange-red. Even though banana peppers are usually harvested yellow, they will ripen to orange-red if left on the vine.