Black Hungarian

Family: Solanaceae Hot Pepper

Sink your senses into Black Hungarian’s smoky, peppery aroma and the striking, near-black pods that ripen to a rich, glossy mahogany-brown.

The fruits are crisp and meaty with a gentle heat, ideal for pickling where their firm texture holds shape and their dark color deepens beautifully in the jar. Grow this standout for bold, tangy pepper flavor—an elegant addition to antipasto-style platters and briny preserves alike.

Light: Full SunMaturity: 75 DaysHabit: Bush

Botanical illustration of Black Hungarian

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 7th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 20th
Harvest Begins	Sep 3rd
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Bush
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	80
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Black Hungarian is built for that pickling sweet spot: firm, meaty pods that don’t collapse, carrying smoke and pepper with a gentle heat. Use vinegar to sharpen the flavor and let the mahogany-brown color do the heavy lifting on the platter.

Best Uses

briny pickling where the firm flesh stays in tidy slices
antipasto-style roasted or sautéed peppers for a smoky-sweet platter bite
chopped into vinaigrette-forward sauces and relishes (where color looks as good as flavor)
folded into hearty bean salads or charcuterie boards

Flavor Profile

smoky pepper aroma crisply meaty bite with a thick pod wall gentle heat with a tangy, briny-leaning finish dark, mellow sweetness as it cooks or pickles

Kitchen Pairings

garlic extra-virgin olive oil vinegar (red wine or sherry) capers aged provolone or parmesan salami

Frequently Asked Questions

How do I handle blossom-end rot or fungal spotting on Black Hungarian peppers?

Black Hungarian peppers commonly develop blossom-end rot when soil moisture swings—start watering consistently as soon as fruits are set, and keep the bed evenly moist (not soggy). If you see leaf spots or grayish fungal growth, remove affected leaves, improve airflow by spacing plants, and avoid wetting foliage when irrigating; if it persists, apply a labeled fungicide made for peppers at the first signs.

How often should I water Black Hungarian peppers during the 75-day main growing phase?

During flowering and fruiting (roughly weeks 4–10), water deeply 1–2 times per week so moisture reaches the root zone, then adjust to weather so the soil stays consistently moist. A good target is to stop watering only when the top 1 inch dries out—if you can squeeze a handful of soil and it crumbles, it’s time to water; if it stays wet or forms a mud ball, hold off.

What signs show Black Hungarian peppers are ready to harvest at about 75 days?

Harvest when fruits are fully sized and have turned a deep, glossy dark color (dark green to near-black) with firm skin—pick before they get wrinkled or overly soft. For best eating flavor, cut with scissors or pruners, leaving a short stem, and harvest in stages as new fruits darken to avoid overstressing plants.