Cserko cherry pepper is a classic Hungarian variety suitable for outdoor cultivation. Cherry-shaped fruits with strongly hot flavour, ripening from green to red. Excellent for seasoning and pickling — fermented cherry pepper is a staple of Hungarian cuisine.
Growing
Sowing time: February–March in seed trays. Transplanting: late May. Spacing: 50×40 cm. Strongly hot — avoid mixing with other peppers.
Fruits ripen from July. Uses: mainly for pickles (vinegar-pickled cherry pepper), and for hot seasoning. String up and dry — provides home-made hot pepper through the winter.