Capsicum annuum) Turkish variety produces huge yields of long, thin sweet peppers. Initially pale green, ripening to red when mature, this variety is well-suited for fresh eating, frying and pickling. When harvesting for pickling, it is best to select young, green peppers as they tend to produce crispier pickles and the skin won't be thick. 75 days to harvest.
Very similar if not identical to the Lombardo pepper from a few years back.