Large Red Cherry Hot Pepper

Start seeds indoors 6 to 8 weeks before your last spring frost date. Pepper seeds germinate best at soil temperatures between 70 and 80 degrees Fahrenheit. Sow seeds about 1/4 inch deep in seed-starting mix, keep consistently moist but not waterlogged, and provide bright light once seedlings emerge.

Transplant seedlings outdoors after your last frost date has passed and soil has warmed to at least 60 degrees Fahrenheit. Harden off plants by gradually exposing them to outdoor conditions over 7 to 10 days. Space plants 12 inches apart in rows set 3 inches apart.

Peppers are ready to harvest 80 to 89 days after transplanting, when they reach full red color. Pick them when they feel firm to the touch and have developed their characteristic bright red hue. For fresh use, harvest peppers once fully mature. For pickling, many gardeners prefer to harvest at peak maturity when the peppers have developed maximum flavor and heat. The plant continues producing throughout the season, so regular harvesting encourages additional fruit development. Peppers can be left on the plant longer if needed, but harvesting ripe fruit signals the plant to produce more.

Large Red Cherry Hot Peppers require minimal pruning due to their naturally compact bush habit. Remove any damaged or diseased leaves as they appear. Some gardeners pinch off the first flower clusters to encourage stronger root and foliage development before fruit production begins, though this is optional and delays harvest slightly.