Comments on: How to Grow Peppers in a Container

By: Fern

Fern — Fri, 10 Jul 2009 03:03:00 +0000

Karen–I don’t think it’s too late to start in So Cal. I would use transplants though, just to be safe. Starting from seed would put your plants maturing in late September, and that might be too late for a decent size harvest.

Adriana–I’m totally down for a trade!

Jackie–Let me know how they’re doing after the extra TLC.

Kalvalya–Interesting observations. Thanks for sharing your experience growing peppers. Have you figured out how to know when to pick pepperoncinis?

Kimberly–Are the sufficient leaves on your plant to shade the peppers? Any signs of bugs?

By: Karen P

Karen P — Thu, 09 Jul 2009 15:53:49 +0000

Fern, thanks for the great advice on the peppers. My intentions this year was to plant peppers, but haven’t started yet. Is it really too late? I live in So Cal and it still sounds like a great idea.

By: Adriana

Adriana — Thu, 09 Jul 2009 05:35:05 +0000

I know those peppers! My pepperoncinis are growing in nicely. I used Botanical Interests seeds. If you like jalapeno let me know; I have several plants. We’ll trade!

By: Jackie (Ellie Mae's Cottage)

Jackie (Ellie Mae's Cottage) — Thu, 09 Jul 2009 03:38:24 +0000

Very informative post. I have some peppers in a 2 containers on my back deck. They were leftovers and didn’t fit in the raised bed that I have (where I already have 6 pepper plants growing). The ones in the container aren’t doing as well in the ones in the bed so I’ll definitely try some of the tips that you suggested. -Jackie

By: kaivalya

kaivalya — Thu, 09 Jul 2009 01:41:46 +0000

This is my third year of growing hot peppers and I have some different observations. Growing Jalapenos, Habeneros, Cayenne and various other hot peppers, I find them to be one of my most drought tolerant eatables in my garden. And they can take all the sun I can give them! Perhaps it’s the frequent cool wind at a higher altitude that takes the edge off the heat in the garden.

I always crowd plants together, at least 9″ to 6″ apart or closer. Plants crowded closer than 6″ apart seem to get a bit stunted, but sometimes it’s worth it for the overall yield / use of space.

I’ve had plants do surprisingly well in soil with very little nutrients. That being said, it only gets better with some basic fertilizing. I’ve been primarily working with Alfalfa Meal this year and I use time-release pellets for long term yield.

Did you know, most ripe peppers have more vitamin C than an oranges and strawberries?!

By: Kimberly

Kimberly — Wed, 08 Jul 2009 23:33:31 +0000

My purple bell peppers all have a dry, brown side on them, they only get morning sun, so surely they aren’t scorched? I also had to stake it because the supports I bought at the nursery were way too big for my containers

My Mohawk peppers (http://www.parkseed.com/gardening/PD/5637/) that I grew from seed are just starting to blossom, I’m excited.

I don’t even remotely fertilize as much as you recommend, I guess I should start doing that. Thanks for all the advice!

By: Fern

Fern — Wed, 08 Jul 2009 22:44:00 +0000

ElleDee–I’ve had kind of hit and miss success picking pepperoncinis at the right time, and according to this site, it can be kind of difficult:

“Picking the peppers at the right time is very important. When picked too young, pepperoncini tend to be a little bitter, lack good texture, and just don’t taste so great. When they are too old they become thick skinned, unpleasantly crunchy or tough and again not so well flavored. However, it is actually a little hard to tell when they are just right, and I still sometimes feel like I don’t know quite what to pick. The flesh should be plumped out a bit, but only just. In very immature peppers, the wrinkles have thinner less filled out ridges, whereas the ones ready for pickling have ridges that are filled out just a little more. Since the peppers ferment quickly in a warm place, you should be able to sample your first batch within a couple weeks and begin to make your own judgments about the proper ripeness level. I find myself tending to wait to pick until there is a pretty good batch of “ready” peppers on the plant by which time there are inevitably a few that are over-developed, but that is OK. Most varieties are still quite green when they are prime for pickling. They turn a pleasant warm golden/green color in the ferment. If allowed to ripen too long they will begin to turn red by which point they are already well overdone and thick skinned. The Italian types are worth allowing to ripen fully into frying peppers if a few get away. Just remember that letting peppers ripen on the plant will reduce the number of new peppers setting on.”

By: ElleDee

ElleDee — Wed, 08 Jul 2009 21:16:33 +0000

My mom told me that peppers like to be crowded, so I’ve got 7 peppers and 3 calendula in a 14 gallon tub and they’re doing great even though they are less than 6″ apart. So, yeah, go for it even if you are short on space.

Where did you get your pepperoncini? I have them too and tried one and it was totally bland. I don’t know if the flavor develops in the pickling, if I picked it too soon or if it’s a poor cultivar or what. I really hope they can be salvaged because I have so many beautiful ones I want to can!