White cherry pepper is a rare, traditional Hungarian landrace variety — mildly hot, ripening from yellowish-white to red. The milder heat makes it much more accessible than the fiery versions. Ideal for fresh use and pickling.
Growing
Sowing time: February–March in seed trays. Transplanting: late May. Spacing: 50×40 cm. As a landrace variety, growing it helps preserve Hungary's traditional pepper heritage.
Fruits ripen from July. Uses: fresh in salads, fermented and vinegar-pickled. The milder heat makes this cherry pepper enjoyable for everyone — even those who normally avoid the spicier varieties.