@Karen – SoupAddict, Ok, thank you! I’ll be sure to eat them quickly 🙂

I’m not a food preservation expert, so it’s difficult for me to say. Plus, a number of factors impact how long they’ll stay viable, including the amount of vinegar used, the temp in the fridge, whether all the peppers stayed submerged in the brine, etc.

Generally speaking, they should be good for a month or so, but take care to inspect the jar each time, looking for mold or slime or off odors.

Sometimes Kroger carries them too in their tiny olive bar. Sadly, not jarred.

My friend gets these at Jungle Jim’s already pickled. Delicious!

Our story sounds like many others, we had them on a pizza many times at out favorite pizza place and they buy them by the gallon jar and it does not say on the label what type of pepper they were 🙁 , we spent years trying to find out what they are, I’ve grow 10-15 pepper types each year for 20 years and finally my wife found them at an olive bar at a Krogers in Dayton, bought seeds and harvested about 3 gallons of the Reds and 2 gallon of the yellows today 9/2023, I’m looking for picketing recipes for these and found yours and the story had me laughing so I commented, we will take your recipe into consideration when deciding how to pickle these, I’m probably going with a recipe with Cachaca in it?…. but I might? do several small batches of several styles of pickling these then we would do yours also?.

It makes me a little cranky that they ripen so late but they are WORTH it!

2 years ago we had pizza at a new restaurant and there were the Sweetie Drops on the top. So my search for seeds lead me to Pepper Joes on line store. Last year we enjoyed 2 pints of pepper which was NOT enough to last very long. I saved seeds and this year planted and have 3 plants full of peppers. They are just starting to ripen and I can’t wait. These are so good on salads, in pasta, on pizza, sandwiches, or just to snack on. THANK YOU. A new favorite pepper. We are on the Washington Coast and they grow super well in my greenhouse. Will save seeds again this year for more plants next year.

@Amanda,
Would you be willing to share recipes/sources for cherry bomb and Serrano jellies? I’m intrigued. I’d like to switch up my mango/jalapeño jelly.

Yes, you are correct. Back when I first started growing them in the Midwest, I got most of my info from the local farmer from whom I bought the seed peppers. Even the major seed catalogs had incorrect info (and it’s probably where the farmer got his info, tbh). Most sources now have everything straightened out – and my gardening website is correct – but I hadn’t looped around to correct this old post.