Description of hot-sweet pepper Bell and agricultural cultivation techniques

Growing rules

It is necessary to grow Bellflower in the same way as ordinary Bulgarian varieties.
Bell pepper can be planted in beds, tubs or greenhouses. Cultivation should begin with preparing the seeds. Advice! Seeds that were collected five years ago have the best germination rate. It is better not to sow fresh seeds.

Landing

The growing season of bittersweet pepper is five months, so seeds are sown at the end of January or at the beginning of February. Containers for seedlings can be plastic. Small holes should be made in the bottom of cups or containers to drain excess moisture. The containers are filled with a mixture of soil and wood ash, 1/3 of the volume should remain free.

For normal germination, the soil temperature should be 20-23 degrees, so for the first time, pepper-flower seedlings are removed to a very warm place. When the shoots appear, you can move the cups to the windowsill or table. For active development, the heat-loving variety needs a lot of light, so the seedlings will have to be supplemented with light.

Bell peppers, including Bell peppers, do not tolerate transplantation well. Therefore, it is better to avoid the process of picking seedlings. To do this, the seeds are immediately sown in disposable individual cups or a sufficient distance is left between them in common containers.

Attention! If bell pepper seedlings still had to be plucked, you need to do this very carefully, trying not to damage the delicate and fragile roots. During transplantation, the roots of the Bluebell are not pinched! Water the pepper seedlings sparingly, use only warm water

On good sunny days, Bellflower seedlings can be taken outside or onto the balcony so that they gradually harden

Water the pepper seedlings sparingly, using only warm water. On good sunny days, Bellflower seedlings can be taken outside or onto the balcony so that they gradually harden.

Peppers are planted in the ground when the ground has warmed up well and the threat of frost has passed. Choose a place for planting that is sunny and protected from the wind. The soil on the site should be fertile - pepper loves it.

Planting is carried out in the evening or in cloudy weather. The distance between the holes should be at least 40-50 cm (although usually one Bluebell bush is enough for a gardener). It is recommended to pour a handful of wood ash into each planting hole to keep the soil loose and moisture-absorbing. After planting, the flower pepper is watered with a one percent solution of potassium permanganate.

Advice! It is better to mulch the planted Bell peppers. Mulch will protect the roots from overheating and help retain moisture.

In cold regions, immediately after planting, it is better to cover the Bluebell seedlings with film or grow peppers in tubs that can be brought into the warmth in case of cold weather.

Care

You need to care for the Bell pepper variety in the same way as for a simple bell pepper. The only difference is that the spicy-sweet variety will have to be shaped.

So, you should care for plantings of spicy bell peppers as follows:

1. When the bushes bloom, they pinch off all the side shoots that are below the first formed ovary.
2. Subsequently, the gardener must regularly remove all stepsons whose growth is directed vertically.
3. The bush branches on its own, but a month and a half before the end of the warm season, the gardener pinches off all the shoots growing at that moment. This will allow the peppers to ripen.
4. Bell pepper is watered only with warm water. Frequent watering can harm the plant, so the amount of moisture is controlled.
5. The soil around the flower pepper is loosened and weeds are removed.
6. Before flowering, it is better to treat the bushes with fungicidal preparations and carry out prevention against pests.
7. Fertilize the Bell three times per season. 10-14 days after planting, the seedlings are fertilized with mullein diluted in water. During the flowering period, peppers can be fed with a solution of wood ash, and after another two to three weeks, mineral components can be added: calcium, potassium, phosphorus.
8. You can also pick the fruits when they are green – in this state they are sweeter. The spiciness accumulates in the pepper literally over a week, while it turns from green to red.

The Bell variety is perennial, the trunk of this pepper tends to become woody, and the leaves fall off the bushes as the temperature drops. To avoid planting spicy peppers again next year, you can transplant the bushes into tubs and bring them indoors or onto a warm balcony for the winter. In the spring, buds will appear on the plants again, leaves will grow, and the bell pepper will form new fruits.

Attention! Bellflower can bear fruit until the first frost.

Recipe "Dungan"

Many people love hot Dungan peppers - fried, stewed, stuffed. Let's marinate it today! The appetizer is moderately hot, spicy, and perfectly complements various dishes.

Ingredients (for two 1 liter jars):

• 1 kg Dungan pepper (long green pods);
• 8 cloves of garlic;
• 1 liter of water;
• 250 ml vegetable oil;
• 4 tbsp. spoons of sugar;
• 1 tbsp. spoon of salt;
• 250 ml vinegar (9%);
• 10-15 pcs. black peppercorns;
• 1-2 pcs. bay leaf.

How to prepare:

1. Cut off the tops of the peppers, remove the seeds, and wash. Next, cut them in half lengthwise or leave them whole.
2. Peel the garlic, wash it, cut it into slices. Wash the bay leaf and let it dry.
3. We sterilize containers for preservation in any convenient way.
4. Bring the water in the pan to a boil. Add sugar, salt, bay leaf, black peppercorns, oil and vinegar. Then add half the total amount of garlic.
5. Reduce heat and add Dungan pepper. Simmer for five minutes.
6. Place the remaining garlic and spices (peppercorns, bay leaves) removed from the marinade using a slotted spoon at the bottom of the jars. Then fill the jar tightly with hot pepper. Pour in the hot marinade.

Another recipe: Vegetables under the snow: the best cauliflower recipes for the winter

Seal with lids, turn over, wrap. After cooling, the fiery snack can be served or hidden for storage.

Characteristics and useful properties

Probably everyone knows about the benefits of sweet and hot peppers. The fruits of both crops contain a lot of vitamins, essential oils, sugars and acids, antioxidants and carotenes: all this has a very beneficial effect on the human body, so eating pepper is recommended for almost everyone.

The uniqueness of the Bell variety lies not only in the exotic appearance of its fruits, but also in the combination of opposite tastes. The fact is that the upper part of the fruit, which is located near the stalk, has a pungent taste and resembles a piquant bitter pepper. At the bottom, where the fruit expands, creating something like a flower, the walls of the pepper become thicker, fleshier, and the taste of the pulp acquires sweet and sour notes; it is very aromatic and pleasant.

Important! It turns out that the fruits of the Bell variety combine the qualities of both hot and sweet peppers: by growing one plant, you can enjoy the unusual taste and receive enormous benefits from it.

The description of the Bell pepper variety is as follows:

• a tall perennial bush reaching a height of two meters;
• spreading plant, well leafy;
• the leaves resemble the leaves of hot peppers in shape and size, but they, like the stem, are covered with a small fluff;
• the Bell variety is a late-ripening variety - the fruits will turn red only by the 130-140th day after sowing the seeds;
• Bell's yield is high - up to two kilograms from each bush;
• the fruits are first dark green, then turn orange; at the stage of full ripeness, the pepper has a rich red tint;
• the fruit changes color from green to red in just a week;
• The shape of the pepper is very original - the fruit looks like a bell flower;
• the size of the Bell fruit can be different - from 30 to 100 grams;
• You can use the spicy Bell pepper fresh; this pepper is suitable for preparing salads, decorating ready-made dishes, and canning in its entirety;
• You can grow a variety of hot and sweet peppers in open ground, in greenhouses, in tubs or pots;
• in general, the taste of the flower fruit is piquant, delicate, spicy-sweet, with noticeable sourness and a strongly pronounced aroma;
• the fruits on the bushes are located separately, each pepper has its own stalk;
• Bluebell bushes must be formed by removing the stepsons and pinching the tops of the shoots;
• spreading tall Bluebell bushes will become a real decoration for a garden, veranda, balcony or gazebo;
• Red Bell is susceptible to the same diseases as other varieties of bell pepper: excess humidity is contraindicated for it, the plant does not like low temperatures and too hot sun.

Advice! Seeds of the Kolokolchik variety are not so easy to find on sale - so far, Russian agricultural companies are not producing them. But those who are interested in the piquant variety can look for planting material from amateur gardeners.

Benefits and harms

Red bell pepper is not only tasty, it is also incredibly healthy, because it combines the properties of both hot and sweet varieties. The bell has the following benefits for the body:

• strengthens the walls of blood vessels;
• has a beneficial effect on the heart;
• removes “bad” cholesterol from the body;
• calms the nervous system;
• strengthens bones, nails, hair;
• stimulates brain activity;
• improves vision;
• relieves stress, relieves insomnia and bad mood;
• Thanks to the large amount of vitamin C, Bell pepper improves immunity.

The fruits of sweet and bitter peppers do not cause any harm

The only thing is that fresh peppers should be eaten with caution by those who have problems with the gastrointestinal tract

When to Harvest

I pick fruits selectively. Sometimes I pick green peppers because they are sweeter. In just a week, the bells become redder and acquire a sharp taste.

About 150 days pass from the appearance of the first shoots to harvest.

To prevent fruits from spoiling quickly, they must be stored properly. Spicy bell peppers can be kept fresh for 2 days, in the refrigerator - up to 5 weeks.

Before buying seeds of this variety, I read a lot of reviews about it. Most gardeners admire it, praising its unpretentiousness and amazing taste. Even beginners can cope with growing hot red bell peppers.

I grind the fruits in a coffee grinder and use them for various dishes. I especially like to cook aromatic pilaf with a spicy note and fiery adjika. I really want to try the recipe for hot pickled bell peppers. What kind of dishes do you cook from them?

Diseases and pests

Gray rot

It manifests itself in the form of gray spots on the leaves of pepper, which after a week begin to darken and the plant slowly die. At the initial stage, development can be prevented by pruning infected shoots. Severely affected seedlings require treatment with fungicides.

Anthracosis

The plant becomes covered with brown spots, which increase in size over time. They must be removed immediately and sprayed with fungicides for prevention.

Wilt

The disease develops rapidly. The leaves turn yellow and wither. The bush does not grow, and the fruit fades. The diseased bush must be removed either entirely or partially. For prevention, it is necessary to loosen the soil more often.

Peppers most often suffer from attacks by aphids, Colorado potato beetles, spider mites and slugs.

To get rid of aphids and prevent their appearance, you need to:

• 1 cup - ash (it can be replaced with tobacco dust);
• 1 tablespoon of liquid soap;
• a bucket of hot water.

All ingredients must be mixed together until a homogeneous liquid is obtained. After the water has cooled slightly with this solution, use a spray bottle to treat the leaves. Repeat the procedure at least 2 times a month.

From the Colorado potato beetle:

• use a solution of celandine (treat the leaves with it);
• or plant beans next to the Bluebell.

For spider mites you need to:

• a bucket of water;
• several heads of onion or garlic.

You need to add them to water and leave for a week. Afterwards, treat the leaves with the prepared solution several times to consolidate the effect.

You can get rid of slugs by pollinating with mustard powder or ground black pepper.

To get a good harvest, you need to use high-quality seeds. The most productive varieties are possible. Large selection of varieties for every taste.

Pepper does not tolerate severe cold, wind and lack of sun. Try to create the most favorable conditions for the sorat.

Jalapeño

Also a suitable option for spicy lovers. Be careful with the spices so that the jalapeño pepper retains its nutrients to the maximum.

Ingredients:

• 20 pcs. jalapeno pepper;
• 300 ml of clean water;
• 280 ml of vinegar (6%) – can be wine or apple;
• 5 tbsp. spoons of granulated sugar;
• 3 tbsp. spoons of salt;
• 3-4 cloves of garlic.

How to prepare:

1. Sterilize the jars over steam, cook the lids in boiling water for 5 minutes.
2. Cut off the tails of the peppers and remove the seeds. We wash the peppercorns and cut them into rings.
3. Peel the garlic and cut the cloves in half lengthwise.
4. Pour filtered water into the pan. Add sugar, salt, garlic, vinegar. Stir, bring to a boil and turn off.
5. Dip the pepper rings into the marinade and cover with a lid. Let it brew for 15 minutes.

Using a slotted spoon, transfer the peppercorns into jars, pour in the marinade and roll up the lids. Let cool upside down under a warm blanket.

Landing rules

Agricultural cultivation techniques are not much different from growing bell peppers. This species is quite unpretentious. But you still have to follow some rules.

Planting seeds and growing seedlings

1. Experienced gardeners recommend using seeds that are about 5 years old for planting, and storing freshly collected seeds.
2. It is better to start planting seeds for seedlings in the third decade of January or in the first half of February, since the growing season for pepper takes 5 months.
3. The bell does not like transplants, so it is better not to pick, but immediately plant the seeds in separate containers. Regular plastic cups will do.
4. Make small slits at the bottom to allow air to flow to the root system and prevent excess moisture from accumulating.
5. Prepare the soil mixture as follows: take fertile soil and mix with a small amount of wood ash. The containers are filled two-thirds with substrate.
6. The seeds are buried to a depth of 5 - 6 mm.
7. The room where the seeds will germinate should be very warm, at least 22 - 23 degrees Celsius. When the first shoots appear, you can move the peppers to the windowsill or to the table.
8. The plant loves light, so when the daylight hours are still too short, provide additional lighting. Fluorescent lamps are suitable.

When it is necessary to plant seedlings, this procedure must be carried out extremely carefully. The root system of the crop is very fragile. Under no circumstances should you pinch it.

Under no circumstances should you pinch it.

Read also: Pepper Madonna: description

For watering, use warm, settled water. Moisten the soil in moderation. If the weather permits, first take the seedlings out into the fresh air for a short period of time so that the plant gets used to and hardens. Gradually increase your walks. Protect seedlings from drafts and sharp gusts of wind.

Transplantation into open ground

Be sure to wait until the overnight residual frosts are completely over. Only after this replant the plant in open ground. By this time, the seedling should have from 10 to 12 independent adult leaves.

• Plant young bushes in a well-lit place where there are no drafts or wind. The best option would be to plant in the place where cucumbers, legumes or cabbage grew last year.
• It is advisable to plant seedlings in cloudy weather or in the evening when there is no sun. This way the plants adapt and take root faster.
• The distance between the bushes should be at least 40 - 50 cm.
• Pour a handful of wood ash into each planting hole, and after planting, water the bush with a weak solution of potassium permanganate.
• Mulch the soil around the bush. This will protect it from the growth of weeds nearby, from overheating, and retain moisture for a longer time.
• If it gets cold or the weather turns bad or there is a lot of precipitation, then cover the planting with film or, if the plant grows in a tub, bring the container indoors.

Not much different from caring for other types of peppers. But there are a few differences.

1. The bush needs shaping, as it is considered tall. Side shoots need to be pinched.
2. Watering is carried out only with warm water; cold water is stressful for the plant.
3. Apply a solution of mullein (1:10) 2 weeks after planting.
4. During the period of flowering and fruit formation, feed the plant with potash and phosphorus fertilizers.
5. 4 weeks before the start of harvesting, all shoots should be pinched. This is necessary for all the fruits to ripen.

When the pepper is still green, it tastes sweet. In a state of maturity, sharpness appears. Green peppers ripen within a week.

Pickled bell peppers in 15 minutes

As you can see, there are many finger-licking options for pickled peppers for the winter. Recipes with photos will also help you make a snack very quickly - literally in 15 minutes.

Ingredients:

• 500 g peeled bell pepper;
• 4 cloves of garlic;
• 3 tbsp. spoons of vegetable oil;
• 1 tbsp. spoon of salt;
• 4 tbsp. spoons of granulated sugar;
• 1 liter of water;
• 4 tbsp. spoons of vinegar (9%);
• Parsley, dill - to taste;
• 1 PC. bay leaf;
• 5-6 pcs. black peppercorns.

How to prepare:

1. Fill jars and plastic lids with boiling water and leave to sterilize for a few minutes.
2. Place a bowl of water on the stove, pour sugar, salt, seasonings into it, and pour in vinegar.
3. In the meantime, cut the pepper: clean it from the insides, rinse it, cut it into several pieces lengthwise.
4. After the marinade boils, add pepper and simmer over low heat for 5 minutes. Turn off the heat and leave to brew for another five minutes.
5. During this time, chop the garlic and herbs. Throw them into a pan with pepper, add vegetable oil. Mix.

Place the instant peppers in a jar and cover with a plastic lid. After cooling, put it in the refrigerator.

Description of the variety

This variety first appeared in South America. Today he is very popular there.

Bell pepper has a different description from many other sweet varieties:

• Its height can reach 2 meters.
• There is a small “fluff” on the leaves and stem.
• The shape of the fruit is very unusual and really resembles a bell.
• All fruits are located separately and are formed directly on the stalk.
• One pepper weighs at least 50 grams.
• The fruits ripen approximately 140 days after the first shoots of the plant appear.

A gardener can harvest up to 2 kg of crop from one bush. And when ripening, bell peppers look incredibly elegant. After all, it is full of green, red, and orange fruits.

The taste of this pepper is quite delicate. It is moderately spicy, with pronounced sweet and sour shades. The fruits themselves are juicy and fleshy. Amateur gardeners prefer to use the “bell” for pickling. And when fresh, it is happily added to stews and fresh salads. This is a great addition to meat recipes.

Red bell pepper is known for its benefits to the body. After all, its use normalizes the functioning of the heart, preventing strokes and heart attacks. The secret of this action is simple - this fruit is very rich in vitamins B and C. As a result, this product protects against infections and viruses, helps to escape from insomnia, improves mood, relieves stress and has a great effect on the condition of the skin, nails and hair.

“Bell” has several more useful properties:

This pepper removes cholesterol from the body. It calms the nervous system. Strengthens bones. Improves blood condition. Makes the walls of blood vessels more elastic and stronger. Improves attention. Stimulates brain function. It has a good effect on vision, improving its concentration, sharpness and color perception.

Bell peppers marinated in oil

Consider a recipe for pickled peppers, cut into slices, cooked with butter and garlic.

Ingredients:

• 3 kg of bell pepper;
• 1/2 cup sugar:
• 50 g salt;
• 1/2 head of garlic;
• 250 ml vegetable oil;
• 250 ml vinegar (6%);
• Parsley, dill - to taste.

How to prepare:

1. We sterilize jars and lids. Let's discuss them.
2. Process the pepper and cut it into slices. Peel the garlic, wash it and chop it into small cubes. Wash the greens, dry them, cut them.
3. Place the peppers in a saucepan and add oil. Add vinegar, sugar, salt. Simmer covered for 20 minutes after it boils.
4. Five minutes before readiness, add garlic and herbs.

Place the peppers in jars and cover with metal lids. The workpiece is perfectly stored indoors.

Bell pepper: cultivation and care

Growing Bell pepper has a number of features. The main one is that seed material is rare in specialized departments and has a high cost. The best option is to purchase from gardeners who have already grown the variety.

Shrubs grow quite large, so they require appropriately sized growing containers. In the spring, they take it outside, and when it gets colder, they take it home.

Peppers definitely need a rest period of a couple of months.

Bellflower belongs to the late-ripening varieties, however, it is able to bear fruit before the first frost in the fall. For the fastest ripening of fruits, the plant is brought indoors or 1-1.5 months before frost, the buds are removed and the shoots are shortened.

Photo of Bell pepper on a bush

Bell pepper feels great in greenhouse conditions, where it can bear fruit all year round. When growing in open ground, proper selection of a place for constant growth is important.

Peppers are grown using seedlings.

Planting Bell Pepper

Since the variety is a late ripening variety, seeds are planted for seedlings quite early. So, in the northern regions - at the end of February. The best seeds of hot pepper Bell for seedlings - at the age of 3 to 5 years. Experienced vegetable growers do not recommend fresh, just harvested seed.

Photo of the bell pepper variety

A special feature of the Bluebell is that it can be planted immediately in separate pots. Does not like picking or pinching roots. This should be taken into account when germinating seeds.

Important!

Seeds for seedlings must be treated in advance by first holding them in slightly salted water. Seeds that float to the surface are removed as unsuitable for sowing. The remaining ones are treated with a solution of potassium permanganate, then dried.

The prepared seeds are placed in a container 3 cm deep into the soil. Cover with glass or film (you can use food film). Place it immediately in a well-lit place. After the first shoots appear, the cover from above is removed.

Lighting

The bluebell loves well-lit places. If there is a lack of light, it cannot form fully. Therefore, this fact is taken into account when planting in a permanent place of growth, choosing well-lit areas. Also, there should be no plants nearby that block the pepper from light. Already when growing Bellflower seedlings, the location of future plants relative to the light source is changed daily, turning it at an angle of 90 degrees.

The plant definitely needs support, as it reaches 2 meters in height.

NEW!

• Sweet thick-walled pepper ALLAR

Watering

Pepper is responsive to watering. It requires a moderate amount of water for growth and development. Water at room temperature. After watering, to avoid stagnation of moisture in the soil, the soil is loosened.

Planting bell pepper seedlings in open ground

Seedlings are transplanted when a constant temperature is established at a level of 12 to 14 degrees. In this case, the seedlings should have formed several full-fledged leaves. Before planting, one or two weeks before planting, hardening must be carried out.

When planting, maintain a distance of 40-50 cm between the bushes.

The variety loves nutritious, loose, light soil. For seeds for seedlings, the ideal option is a mixture of humus and sand in a 1:1 ratio. The same mixture is added when transplanting to a permanent place of growth.

Bell peppers are grown in 1-3 main stems. When the plant is at the peak of flowering, the formed side shoots below the initial ovary are carefully pinched. A month and a half before the first frost, all flowers are removed and shoots are shortened. This helps the peppers ripen faster.

Fertilizer and feeding of the Bell variety

Fertilizers are applied 3 times per season. The first time - 14 days after planting. Fertilize with diluted mullein. For the flowering period, wood ash is used. The last feeding for the season - after 15-20 days - with mineral feeding with potassium, phosphorus and calcium.

Attention!

30 days before harvest, all fertilizing is stopped.

Algorithm for transplanting into open ground

The crop is transferred to open areas at the end of spring, when the frosts have stopped. Hot peppers are planted in the evening, working according to the following algorithm:

1. Formation of holes with an indentation of 40 cm between seedlings.
2. Filling the holes with humus, ash and superphosphate.
3. Planting a shoot in a hole and sprinkling it with remaining soil, followed by abundant watering.
4. Mulching of plantings. The easiest option is to use fallen leaves or hay.

Properly planted peppers will bear fruit until frost. In hot summer conditions, the crop will ripen in July. The Bell variety is a perennial that can be transplanted into a flowerpot and moved to a warm room. The fruit-bearing bush is brought into a cool room and planted again in the spring.

"Bell" against aphids

Some gardeners specifically grow peppers of this variety next to plants that are susceptible to aphid attack. You can also separately prepare a special product for treating plants against this parasite:

1. Tobacco dust is brewed.
2. Ground bell pepper is brewed separately.
3. Everything gets mixed up.
4. Add 2 large spoons of detergent to the product.
5. The drug is diluted in a bucket of water.

The finished product is used to treat plants in places where the pest can accumulate.

There are many reviews about bell pepper. Many people recommend using it for whole-fruit canning. After all, the fruits themselves are small and very elegant. Therefore, they look great not only in a jar, but also on a holiday table. You can dry peppers for later addition to a variety of dishes (including meat as a seasoning). At the same time, it will not lose its shape, it will remain like a bell.

Pickled sweet peppers without sterilization

Let's look at a simple recipe first. We preserve the peppers in oil - preferably homemade, unrefined.

Ingredients:

• 1 kg of processed pepper;
• 50 g salt;
• 1 liter of water;
• 150 ml vinegar (9%);
• 200 ml vegetable oil.

How to prepare:

1. We clean the sweet peppers from tails and seeds, wash them, and cut them into pieces.
2. Place the peppers in a saucepan, add water to cover (more than a liter). Add 2 tbsp. spoons of butter. Simmer covered for 5 minutes.
3. Remove the peppers with a slotted spoon and place in a colander. Pour 1 liter of liquid from the pan into a separate bowl, pour out the rest. Add the remaining oil, salt, and vinegar to this liter. Stirring, bring to a boil and turn off the heat.
4. Dip the pepper into the marinade, cover with a lid, and let it brew for 12 hours.
5. In the meantime, sterilize the jars and scald the plastic lids with boiling water.
6. Transfer the cooled and ready-made peppers into jars and close the lids. Store in the refrigerator.
7. Here is a simple recipe for sweet peppers, marinated for the winter, prepared without sterilization. You can also make rolls using it in a cold way - just dip the pepper in the almost cooled marinade and leave for a day.

Note: chopped peppers of different colors look very beautiful in a jar.

Most common varieties

Variety Pinocchio

Pepper variety Buratino

The height of the bushes reaches 70 cm. The ripe fruit is red.

They are also characterized by the shape of an elongated cone, and weigh up to 120 g. The wall thickness is 5 mm.

This plant is characterized by high yields, which are excellent for storage.

The Buratino variety is not afraid of the tobacco mosaic virus and blossom end rot.

Variety Accord

Pepper variety Accord

The duration of technical ripeness takes 4.5 months. Bushes grow up to 1 meter. Ripe fruits are red in color and cone-shaped.

They weigh up to 190 g and their wall is 6 mm. A special feature of the Accord variety is its excellent taste characteristics.

The pulp is dense, juicy and sweet. The plant is resistant to tobacco mosaic and verticillium.

Variety Burguzin

Pepper variety Burguzin

Ripe fruits become yellow and take the shape of an elongated cone. Their weight can be 200 g.

Wall thickness 6 mm. This variety is characterized by consistent fruiting and excellent survival rate in different conditions.

The fruit is more valued fresh than processed. The Burguzin variety has excellent resistance to the tobacco mosaic virus.

Variety Sorvanets

Pepper variety Sorvanets

Ripe fruits acquire a beautiful orange-red color. They are distinguished by a beautiful cone-shaped shape with a rounded top.

Another feature of the fruits of the crop is its three-chambered structure. The weight of the fruit reaches 160 g, and the wall thickness is 7 mm.

You might be interested in an article on how to water pepper seedlings.

You can read about how to plant pepper seedlings in open ground here.

This variety is valued for its excellent yield and excellent taste. The Sorvanets variety is also distinguished by its high load of fruits on the bush. They can grow up to 30 pieces on one bush.

Variety Litsedey

Pepper variety Licedey

The pepper bush of the Licedey variety is tall, reaching one and a half meters. After ripening, the fruits acquire a bright red color.

Their shape is in the form of a cone, and the weight can be 300 g. The wall thickness is up to 7 mm. This variety pleases its owner with good yields and attractive fruit color.

It is valued for its unpretentiousness to growth conditions. The plant is remarkably resistant to the tobacco mosaic virus.

Variety Cornet

Pepper variety Cornet

After ripening, the fruit acquires an unusual brown color with a scarlet tint. Prism-shaped fruit. The mass of pepper can reach 200 g. The wall thickness is 6 mm.

This crop is distinguished by good fruit set and uninterrupted high yields. And the fruits of this crop are valuable because they contain a high content of vitamin C and carotene.

Variety Nafanya

Pepper variety Nafanya

The bushes grow up to 90 cm in height. After ripening, the fruits turn red. They have a wide, cone-shaped shape.

The weight of the fruit can be up to 170 g, and the wall thickness is 8 mm. The Nafanya pepper variety is characterized by a long flowering period and the same fruiting period.

Gardeners value this crop for its excellent survival rate in different growing conditions and for its excellent taste characteristics. This variety is characterized by excellent resistance to the tobacco mosaic virus.

Variety Bagration

Pepper variety Bagration

The bushes grow up to 80 cm. Ripe fruits turn yellow. They are distinguished by a cuboid ribbed shape.

Their weight reaches 200 g, and the wall thickness is 8 mm. This variety is chosen for its high yield. The fruits are suitable for fresh consumption and canning. This variety resists the tobacco mosaic virus well and is not affected by blossom end rot.

These are just some of the most popular varieties of tall peppers for open ground; there are many more of them. Thanks to the achievements of breeders, the variety selection options are great.

You might like the article about the California Miracle sweet pepper variety.

You can read about the Bogatyr pepper variety here.

You may also find this article about the Ogonyok hot pepper variety useful.

New varieties have different colors and shapes. At the same time, they are endowed with excellent taste characteristics, resistance to cold, and do not require complex shelters. All these hybrid types of pepper resist diseases well and produce high yields.

For useful tips on choosing tall pepper varieties, watch the following video:

Pickled hot peppers for the winter: recipes from around the world

Hello, dear friends!

Pickled hot peppers for the winter, the recipes for which we offer you, are an excellent appetizer for spicy lovers. This is a spicy vegetable that will add spice and brightness to any dish.

There are many recipes for making hot peppers. We offer you several of the most accessible recipes for pickling hot peppers, which you will certainly find useful.

Whole hot peppers

Perhaps the most popular among many housewives is the recipe for pickling whole hot peppers.

To make such a blank you will need:

• Five cloves of garlic.
• 1.5 teaspoons salt.
• Black pepper - five peas.
• Vinegar essence – 1.5 teaspoons.
• Two bay leaves and dill.

Jars intended for storing peppers must be sterilized and dried. Place dill, garlic, black peppercorns and bay leaf at the bottom of each container.

Place well-washed hot peppers tightly into jars, fill with hot water, and add salt.

Sterilize the pepper for ten minutes, add vinegar and close the lid tightly. Turn the rolled jars upside down and leave them in this position until they cool down. After this, we send the peppers for storage in a cool place.

Without sterilization

Using this pickling recipe, peppers do not need to be sterilized. After all, acid and bitterness are considered the best preservatives. In this case, the pepper is poured twice: the first time with hot water, the second time with the prepared marinade.

Vinegar is added at the end before rolling. This recipe can also be used to marinate hot peppers in pieces.

Another very interesting recipe for pickling whole hot peppers. Its piquancy is expressed in the variety of ingredients used. To prepare a “spicy” preparation for the winter you will need:

• Currant or cherry leaves.
• Allspice peas - 10 pieces per 0.5 liter jar.
• Horseradish leaves.
• Basil, dill, cloves, cinnamon, garlic, tarragon - whatever you like.

For the marinade, we use one liter of water, salt and sugar, four tablespoons of each crushed, one teaspoon of vinegar of 9% concentration per one-liter container.

An option if there are no greens is 1 teaspoon of standard barbecue spices (from the market, not from the store) per 0.5 liter jar.

Place the above spices and well-washed hot pepper pods into the prepared jars. Before laying, the pepper must be doused with boiling water.

Bring the water for the marinade to a boil, add salt, sugar and fill the jars to the top, covering with a clean lid.

When the marinade has cooled, pour it into a saucepan and put on fire. As soon as it boils, pour it back into the jars, leave for five minutes and pour the brine again into a metal container.

Pour the boiled marinade into jars for the third time, add vinegar and roll up with sterilized lids. Turn the rolled peppers upside down and let them cool.

Exclusive – winter snack with Gorko-Sladko vodka

Hot chili pepper with honey turns out very tasty. And if you have Bell peppers, it will also be incredibly beautiful.

To prepare honey marinade for one liter jar you will need:

• One liter of water.
• Hot peppers in pods with tails.
• A large clove of garlic.
• One tablespoon of honey, sugar and salt.
• One teaspoon of nine percent vinegar.
• One bay leaf.
• Dill, cloves (one inflorescence), parsley, basil, peppercorns to taste.

We sterilize seaming containers and lids. Then rinse the hot pepper pods well and pour boiling water over them. Place all the spices and herbs on the bottom of the jars, and pepper on top.

To improve the taste of pickled peppers, you can add currant and horseradish leaves.

To ensure a long shelf life of canned peppers, they should be placed up to the shoulders of the seaming container. Then it will not float above the marinade and quickly deteriorate.

Add salt, sugar and honey to boiling water for marinade. Stir constantly until the ingredients are completely dissolved. Pour the prepared marinade over the peppers and cover with a sterile lid.

Once the brine has cooled, pour it back into the pan and bring to a boil. We refill the jars with the boiling marinade, let it sit for five minutes and drain it back.

Boil the brine for the third time, pour it over the vegetables and add vinegar. After this, roll up the peppers and turn them upside down, leaving them until they cool.

You can store such a preparation both in the room and in a cool place, for example, in the refrigerator. We recommend surprising guests at the New Year's table.

Pickled hot peppers for the winter, the recipes for which are presented above, can be made without vinegar, using lemon juice or apple cider vinegar in the same proportions as regular vinegar. After all, you must agree, this is much more useful!

Marianna Pavley

sait-pro-dachu.ru

Varieties of round peppers

Kolobok

One of the best varieties of sweet round peppers, which is recommended to be grown in gardens and fields in the south of the country. The plant has been cultivated for more than forty years. Early variety. At technical ripeness, the fruits are green, but at biological ripeness, the skin becomes deep red. The bushes are semi-standard, low, 30-40 cm. Wall thickness is 8-10 mm. Weight 80-150 grams. On average, 5-6 kg are collected from one square meter. vegetables The round shape of the fruit allows you to pickle whole peppers; excellent lecho and various sauces are prepared from the pulp.

Helios

This is an orange-yellow sweet pepper with a round shape. Technical ripeness of the fruit occurs on 110-120 days. The height of the bushes does not exceed 35-50 cm. Ripe fruits are harvested at 140-150 days. The weight of one vegetable is 100-150 grams. The pericarp of ripe fruits is 5-8 mm. The variety tolerates various weather conditions well and is transportable over long distances. It does not fade under the scorching sun.

An early variety of pepper with fruits of a flattened-round shape. The fruits are colored red with small burgundy darkening on the ribs near the tail. Vegetables are thick-walled, 8-9 mm. In 140-155 days the fruits fully ripen. Plants of determinate type with a height of no more than 35-40 cm. At technical ripeness, the fruits are light green. You can eat it already at technical ripeness. On average, the fruits grow weighing 150-220 grams.

The Golden Fleece

a mid-season variety of sweet pepper that requires 140-150 days to fully ripe the fruit. Peppers of a golden hue with a rounded-flattened shape and ribbing at the tail grow on bushes. The bushes are densely leafy, their height reaches 50-55 cm. Thick-walled fruits, 8-10 mm, grow weighing 180-200 grams. The plant is resistant to verticillium blight.

Sultan

It will enchant you with its shiny skin and pleasant taste of the fruit. Large vegetables weighing 100-150 grams have walls 8-10 mm thick and are colored light red. Biological ripeness of vegetables occurs on the 160th day. Staff-type bushes with a height of 50-65 cm.

Maria

hybrid variety of sweet pepper. 4-7 kg are harvested from one square meter of plantings. The plants grow quite tall, 85-90 cm. The pepper grows flat-round in shape with a pericarp thickness of 6-7 mm. The average weight of a vegetable is 100-110 grams. Technical ripeness of the fruit occurs on the 103rd day, from the moment the seeds hatch.

Novogoshary

Sweet pepper with excellent taste. The pulp is juicy, the walls are 8-11 mm thick. If you follow all the rules for properly growing the plant, the fruits will grow weighing 140-160 grams. The bushes are standard, with a height not exceeding 60 cm. The plants bear fruit for 1.5 months.

Pepper in tomato sauce

And now I’ll share a recipe on how to make aromatic peppers in tomato sauce.

Ingredients (for 4 0.5 l jars):

• 1.5 kg of sweet pepper;
• 80 ml tomato sauce (any you like);
• 250 ml water;
• 60 ml vegetable oil;
• 50 ml vinegar (9%);
• 15 g salt;
• 50 g sugar;
• Bay leaf, black peppercorns - to taste.

How to prepare:

1. Wash the jars with soda and sterilize them over steam. Cook the lids in boiling water for 5 minutes.
2. We clean the peppers, remove the stems and seeds, wash them, and cut them into pieces.
3. Pour clean water into the pan, add vegetable oil, sugar, bay leaf, peppercorns, salt, vinegar. Add tomato sauce and stir.
4. Now add the sweet pepper. Heat to a boil, simmer covered for 10 minutes.
5. When hot, place the mixture into jars and screw on the lids. After steeping under a blanket, we transfer it to the cellar for storage.

Diseases and pests

Since hot bell pepper, like all peppers, belongs to the nightshade crops, they also have common diseases. To reduce the risk of diseases, you need to know their characteristic signs:

• Stolbur or phytoplasmosis - the disease begins from the upper shoots. The leaves bend, curl, and gradually dry out. Pathogenic microorganisms are spread by insects - mites, aphids. If infected, the affected bushes must be destroyed.
• Fusarium wilt is caused by a fungus that disrupts the functioning of blood vessels in plant stems. The plant does not receive enough nutrition, and the leaves begin to curl. Signs appear at the beginning of flowering, and after a few days the pepper already dies. The disease cannot be cured; prevention of the disease is by treating the seeds with foundationazole.
• Verticillium disease is also an incurable disease. It begins suddenly and its symptoms are similar to those of nitrogen starvation - the plants turn pale, the fruits gradually become smaller, and there are no seeds in them.
• Blackleg is a fungal disease that young plants and seedlings are more susceptible to. The disease affects the lower part of the stem, then the entire plant rots. To avoid disease, it is necessary to control the humidity level in the greenhouse and boxes with seedlings. The development of diseases is facilitated by dense plantings and poor ventilation in greenhouses.
• White rot of pepper is a disease that affects the root part of the stem. The stem becomes covered with a whitish coating, and seals form inside it - a fungus that poisons the plant. This disease appears most often when the air temperature drops and humidity is high.
• Late blight is a disease that causes the most significant damage to pepper crops. Brown spots first appear on the leaves of plants, then affect the fruits.

Most diseases of peppers can be avoided if pre-sowing seed treatment, soil disinfection and all garden equipment are carried out correctly. The fight against insects that carry pathogenic bacteria and weeds is also of great importance.

Preventive measures to combat pepper diseases include:

• Disinfection of seeds in a 1% solution of potassium permarganate.
• Application of crop rotation rules. All nightshades return to their original place after more than 3 years.
• Cleaning up plant residues and composting them. Burning diseased plants.
• Treatment of soil in a greenhouse with disinfectants after harvesting.
• Treatment of greenhouses and all equipment with disinfectant solutions.
• Watering seedlings and peppers in the ground, especially at the beginning of their growth, with warm water.
• Ventilation of greenhouses, loose planting of plants.
• If there is a real threat to plant disease, treatment is carried out with chlorine-containing preparations or phytosporin.

The main pests of pepper are aphids, spider mites, and Colorado potato beetles. To combat them in small garden plots, infusions of tobacco, garlic, and ash mixed with a solution of laundry soap are used. Wireworms and cockchafer larvae, which damage the underground part of plants, are destroyed during digging.

How to care for a bell

To get a guaranteed harvest, a number of crop care measures should be followed.

Garter and trimming

To prevent fungal diseases, I trim leaves and shoots that are before the first ovary. As it grows, I remove vertical shoots. After harvesting, I remove all shoots.

A tall bush must be tied to a support.

Watering and fertilizing

Hot peppers do not like drought. You should regularly water the crop with warm water and monitor soil moisture. Cold liquid is not suitable.

The roots of the plant are located almost on the surface of the earth, so the soil should not dry out more than 2-3 cm.

Main stages of fertilization:

• 2 weeks after transplantation - organic matter;
• during the budding period - wood ash;
• after 21 days – a complex of minerals.

If the soil is always too wet, it can lead to fungal rot. There is no need to loosen the beds deeply. I prefer to mulch them with straw, peat or humus.

Details about hot pepper

Hot pepper is an annual plant that has a woody stem with dense branching. Its leaves have a pointed shape with notched or solid edges. They may be naked or slightly pubescent. The height of the bush can vary from 30 to 120 cm. Hot pepper has small yellow inflorescences that are located at the joints of the branches. Depending on the variety, pepper has fruits weighing from 5 to 200 grams. They can be ovoid, cylindrical or conical. This determines their grade. The color scheme of bitter pepper, like sweet pepper, can change throughout the entire ripening period. Only the emerging fruits are green. Already ripe pods acquire a bright red hue. For further cultivation of this plant, its seeds are used, which remain viable for 5 years. Therefore, you can collect seeds once every few years.

Hot pepper is very beneficial for our body. The alkaloid element included in its composition has a positive effect. This substance helps digest heavy foods.

It goes well with many meat dishes. But for those who have problems with the health of the stomach and intestines, its use will only bring harm. For diabetes and high acidity, hot pepper is also not recommended. It can only irritate the gastric mucosa and worsen the course of the disease.

Hot red pepper has another amazing property. It can have a beneficial effect on hair structure and growth, and also strengthens your nails. It is the red and spicy product that can do these miracles. It is especially recommended for those who have the problem of hair fragility. It also has good benefits for males. It copes well with the problem of potency. Therefore, a man who has this disease is recommended to eat dishes that contain this wonderful product.

Hot pepper is also found in the wild, namely in the regions of South and Central America that are its homeland. Spain became the first European country to grow hot peppers. For this purpose its seeds were used. It was here that hot pepper was cultivated and subsequently spread to other countries. You can see all its varieties in the photos posted on the Internet by gardeners.

A little history

The Bluebell plant is native to South Africa. It was widespread throughout India. Externally, the shape of the fruit resembles the bell of the same name, in honor of which it received its name.

It appeared in Russia only a few decades ago. Its seeds are rare in stores and have a high price.

Similar to bell peppers and hot peppers. The fruits acquire a spicy taste and aroma in accordance with the ripening process.

Hot pepper Bell photo