I have Fefferona peppers and seed.Maybe something got lost in the translation.They look pretty similar.

The first link you listed has Fefferoni from Kocani, Macedonia.
In the Slavic Macedonian language, Fefferona would be singular, Fefferoni would be plural. Sometimes you hear it with the diminutive, Fefferonki.
I'm growing them in my garden this year too. Here's one of them.

Hey Steve
I lost seeds from Feferoni peppers when I was visiting my mom in Serbia before she died, I want to ask you if you would like to trade some when you have it in stock.
Thanks!!!!!!!
Vladan

Euarto_G: still, whats boggling my mind, is that even when i search all the other names, singular or variations, etc, i get no matches on seeds, where did you get yours? If you could direct me to the site you ordered yours from, that would be an immense help

Thanks for the info Capeman and Euarto,I've been Drying and grinding these for paprika and blending with other Baltic peppers.I'll definately give pickling a try.
I think I'll also upgrade the status of this plant and give it a new pot and some fresh soil this weekend!
Tony

What can you tell us about the pepper. How hot, flavor etc.

thanks they look real good.

Capeman,

I gathered my seed while I was living in Macedonia.

There were two listings for Slav Feferona in the 2009 Seed Saver's Exchange Yearbook, orange and yellow. It's hard to say if they're the same pepper.
Reimer carries something called Feferona, but it doesn't appear to be the same variety. The description lists the peppers as being 1 1/2 inches wide. The Fefferoni I know are more like 1/2 inch wide.

http://www.reimerseeds.com/feferona-hot-peppers.aspx

Click on my handle and send me an email, and perhaps I can help you out.

gardendawgie,

These peppers are probably roughly as hot as jalapenos. As to the flavor, I'm not sure how to describe it. Capeman is right though. They're the best pickled peppers I've ever had, too. The Macedonians I knew who grew Fefferoni grew them for pickling.

Fifironi is correct name & there is 3 variety in color :yellow,red & orange.The best is yellow vatiety for pickling,they produces those variety for generations in Serbia & Makedonia I know I was born in Serbia.Abouth the taste they are medium hot not over powering like super hot C.Chinense but still lot of pack heat in it.

Mine have been ripening to red.I'm very glad to hear of a proper use for peppers I'm growing!More attention should be paid to this in trading I'm thinking!I received my seeds in a trade from a gentleman in Canada.I'm not exactly sure of his former country,but I think he was from what I call the Baltic region.Sorry if I'm politically incorrect,don't wish to offend anybody!I just love to experiment with foods from around the world...
I transplanted this plant today,and I'm hoping it gets a bit healthier.Florida can be a bit tough on annums in the summer!
Vladan,I'm sorry if I didn't include this in our earlier trade list...I might not have had a ripe one then...
I saw you were moving on another forum and I hope that is working out for you!
I'm always interested in trading different pepper seeds,anybody who would like to trade for some of these is welcome to inquire of course!
Capeman,it's been a while since my Chemistry days...is that calcium chloride?Give me some good info on the pickling recipie and I'll get you some seeds...

Scoville
I can find Serbian style recipes wright now but this might help

CANNING RECIPES
**IMPORTANT**
The acidity of pickled products is important because it helps prevent the growth of Clostridium botulinum. Only recipes with tested proportions of ingredients should be used in pickling. Proportion of ingredients should never be altered. Vinegar (cider or white) having an acidity of 4 to 6% (40 to 60 grains) should be used. This is the range of acidity for most commercial vinegars. Homemade vinegars or other vinegars with unknown acidity should not be used. Vinegar should never be diluted unless this is specified in the recipe. "Pickling" or "canning" salt, Sea salt and Kosher salt can be used. Iodized salt can darken pickles, and table salt contains anti-caking agents that can make the brine cloudy. Alum and pickling lime should not be used. Alum, if used in excess, can cause digestive upsets, and lime decreases the acidity of pickled products.
Brined pickles can be fermented in stone crocks, glass jars and bowls, and food-grade plastic containers. Non-food-grade plastic containers can be used only if they are lined with a food-grade plastic bag. Garbage bags or trash liners should never be used. Products should not be fermented in aluminum, copper, brass, galvanized or iron containers.

7 Day Sweet Pickle Recipe
Apricot Chutney
Big Tom's Canned Salsa
Brandy Peppers
Bread and Butter Jalapenos
Canning Hot Peppers
Canned Sweet Peppers
Canned Hot Tomatoes
Canned Tomatillo Salsa
Chile Pickle (Molagai Ooruga)
Chiles en Vinagre
Chiles in Vinagar canned #2
Chiles Jalapenos En Escabeche
Chile Salsa (Hot Tomato-Pepper Sauce)
Dean's Pickled Jalapenos
"Default Brine" For Pickling
Dilled Green Tomatoes
Dilled Onion
Dilly Beans
End-Of-The-Garden Pickles
End of the Garden Pickle (Mennonite)
Five Pepper Ketchup
Fresh Pack Sour Chiles
Giardiniera (pretty Pickle)
Green Apple- Jalapeno Chutney
Green Tomato Relish
Ground Hot Pepper Vinegar
Gunterman Family Red-hot Sauce
Habanero Salsa for Canning
Hattie Anderson's Pickled Artichokes
Hot Pepper Relish
Hot Pickle Mix
Hot Pickled Peppers
How to make canned peppers crisp?
Jalapeno Mix
Jewell's Crisp Peppers
Judy's Salsa for Canning
Judy's Salsa for Canning #2
Judy's Salsa for Canning #3
KimChi
Marinated Peppers
Oil Packed Peppers
Overnite Garden Dills
Piccalilli
Pickled Brussels Sprouts
Pickled Jalapenos
Pickled Jalapenos canned #2 "The Best"
Pickeled Jalapenos #3
Pickled Hot Peppers
Pickled Peppers canned #2
Pickled Thai Dragons
Preseved Chiles in Vinegar
Pressure Canners/Cookers
Pickling Purple Peppers
Pickled Roasted Anaheims
Roasted Red Peppers
Salsa From American Country Living
Simple Pickled Peppers
Simple Pickled Peppers canned/2
Spicy Chili Sauce
Spicy Pickled Okra
Steve Lange's Jalapenos en Escabeche
Summer Garden in a Jar
Sweet Hot Crispy Pickles
Sweet Jalapeno Pickle Relish
Thai Pickled Lemons Or Limes (Manao Dong)
Tomato-jalapeno Salsa
Traditional Chutney
Traditional Chutney (Judith Choate)
True Canned Salsa
* CANNING FAQ *
* Canning Green Chile*

* USDA Complete Guide to Home Canning *

Food Safty

Food and Nutrition Pubs.

Home Canning Magazine

Can It Safely

Botulism

Canning Books

National Food Safety Database

Food Safety Inc.

University of Florida: Food Safety Database

USDA guide to Canning

--------------------------------------------------------------------------------

[ HOME ] [ RECIPES ] [ PHOTOS ] [ PRODUCTS ] [ HOT BOOKS ] [ HOT SAUCE ]
[ FRESH & DRIED CHILES ] [ CHILE SEEDS ] [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1996 - 2003
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA robl@pepperfool.com

CANNING RECIPES
**IMPORTANT**
The acidity of pickled products is important because it helps prevent the growth of Clostridium botulinum. Only recipes with tested proportions of ingredients should be used in pickling. Proportion of ingredients should never be altered. Vinegar (cider or white) having an acidity of 4 to 6% (40 to 60 grains) should be used. This is the range of acidity for most commercial vinegars. Homemade vinegars or other vinegars with unknown acidity should not be used. Vinegar should never be diluted unless this is specified in the recipe. "Pickling" or "canning" salt, Sea salt and Kosher salt can be used. Iodized salt can darken pickles, and table salt contains anti-caking agents that can make the brine cloudy. Alum and pickling lime should not be used. Alum, if used in excess, can cause digestive upsets, and lime decreases the acidity of pickled products.
Brined pickles can be fermented in stone crocks, glass jars and bowls, and food-grade plastic containers. Non-food-grade plastic containers can be used only if they are lined with a food-grade plastic bag. Garbage bags or trash liners should never be used. Products should not be fermented in aluminum, copper, brass, galvanized or iron containers.

7 Day Sweet Pickle Recipe
Apricot Chutney
Big Tom's Canned Salsa
Brandy Peppers
Bread and Butter Jalapenos
Canning Hot Peppers
Canned Sweet Peppers
Canned Hot Tomatoes
Canned Tomatillo Salsa
Chile Pickle (Molagai Ooruga)
Chiles en Vinagre
Chiles in Vinagar canned #2
Chiles Jalapenos En Escabeche
Chile Salsa (Hot Tomato-Pepper Sauce)
Dean's Pickled Jalapenos
"Default Brine" For Pickling
Dilled Green Tomatoes
Dilled Onion
Dilly Beans
End-Of-The-Garden Pickles
End of the Garden Pickle (Mennonite)
Five Pepper Ketchup
Fresh Pack Sour Chiles
Giardiniera (pretty Pickle)
Green Apple- Jalapeno Chutney
Green Tomato Relish
Ground Hot Pepper Vinegar
Gunterman Family Red-hot Sauce
Habanero Salsa for Canning
Hattie Anderson's Pickled Artichokes
Hot Pepper Relish
Hot Pickle Mix
Hot Pickled Peppers
How to make canned peppers crisp?
Jalapeno Mix
Jewell's Crisp Peppers
Judy's Salsa for Canning
Judy's Salsa for Canning #2
Judy's Salsa for Canning #3
KimChi
Marinated Peppers
Oil Packed Peppers
Overnite Garden Dills
Piccalilli
Pickled Brussels Sprouts
Pickled Jalapenos
Pickled Jalapenos canned #2 "The Best"
Pickeled Jalapenos #3
Pickled Hot Peppers
Pickled Peppers canned #2
Pickled Thai Dragons
Preseved Chiles in Vinegar
Pressure Canners/Cookers
Pickling Purple Peppers
Pickled Roasted Anaheims
Roasted Red Peppers
Salsa From American Country Living
Simple Pickled Peppers
Simple Pickled Peppers canned/2
Spicy Chili Sauce
Spicy Pickled Okra
Steve Lange's Jalapenos en Escabeche
Summer Garden in a Jar
Sweet Hot Crispy Pickles
Sweet Jalapeno Pickle Relish
Thai Pickled Lemons Or Limes (Manao Dong)
Tomato-jalapeno Salsa
Traditional Chutney
Traditional Chutney (Judith Choate)
True Canned Salsa
* CANNING FAQ *
* Canning Green Chile*

* USDA Complete Guide to Home Canning *

Food Safty

Food and Nutrition Pubs.

Home Canning Magazine

Can It Safely

Botulism

Canning Books

National Food Safety Database

Food Safety Inc.

University of Florida: Food Safety Database

USDA guide to Canning

--------------------------------------------------------------------------------

[ HOME ] [ RECIPES ] [ PHOTOS ] [ PRODUCTS ] [ HOT BOOKS ] [ HOT SAUCE ]
[ FRESH & DRIED CHILES ] [ CHILE SEEDS ] [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1996 - 2003
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA robl@pepperfool.com

CANNING RECIPES
**IMPORTANT**
The acidity of pickled products is important because it helps prevent the growth of Clostridium botulinum. Only recipes with tested proportions of ingredients should be used in pickling. Proportion of ingredients should never be altered. Vinegar (cider or white) having an acidity of 4 to 6% (40 to 60 grains) should be used. This is the range of acidity for most commercial vinegars. Homemade vinegars or other vinegars with unknown acidity should not be used. Vinegar should never be diluted unless this is specified in the recipe. "Pickling" or "canning" salt, Sea salt and Kosher salt can be used. Iodized salt can darken pickles, and table salt contains anti-caking agents that can make the brine cloudy. Alum and pickling lime should not be used. Alum, if used in excess, can cause digestive upsets, and lime decreases the acidity of pickled products.
Brined pickles can be fermented in stone crocks, glass jars and bowls, and food-grade plastic containers. Non-food-grade plastic containers can be used only if they are lined with a food-grade plastic bag. Garbage bags or trash liners should never be used. Products should not be fermented in aluminum, copper, brass, galvanized or iron containers.

7 Day Sweet Pickle Recipe
Apricot Chutney
Big Tom's Canned Salsa
Brandy Peppers
Bread and Butter Jalapenos
Canning Hot Peppers
Canned Sweet Peppers
Canned Hot Tomatoes
Canned Tomatillo Salsa
Chile Pickle (Molagai Ooruga)
Chiles en Vinagre
Chiles in Vinagar canned #2
Chiles Jalapenos En Escabeche
Chile Salsa (Hot Tomato-Pepper Sauce)
Dean's Pickled Jalapenos
"Default Brine" For Pickling
Dilled Green Tomatoes
Dilled Onion
Dilly Beans
End-Of-The-Garden Pickles
End of the Garden Pickle (Mennonite)
Five Pepper Ketchup
Fresh Pack Sour Chiles
Giardiniera (pretty Pickle)
Green Apple- Jalapeno Chutney
Green Tomato Relish
Ground Hot Pepper Vinegar
Gunterman Family Red-hot Sauce
Habanero Salsa for Canning
Hattie Anderson's Pickled Artichokes
Hot Pepper Relish
Hot Pickle Mix
Hot Pickled Peppers
How to make canned peppers crisp?
Jalapeno Mix
Jewell's Crisp Peppers
Judy's Salsa for Canning
Judy's Salsa for Canning #2
Judy's Salsa for Canning #3
KimChi
Marinated Peppers
Oil Packed Peppers
Overnite Garden Dills
Piccalilli
Pickled Brussels Sprouts
Pickled Jalapenos
Pickled Jalapenos canned #2 "The Best"
Pickeled Jalapenos #3
Pickled Hot Peppers
Pickled Peppers canned #2
Pickled Thai Dragons
Preseved Chiles in Vinegar
Pressure Canners/Cookers
Pickling Purple Peppers
Pickled Roasted Anaheims
Roasted Red Peppers
Salsa From American Country Living
Simple Pickled Peppers
Simple Pickled Peppers canned/2
Spicy Chili Sauce
Spicy Pickled Okra
Steve Lange's Jalapenos en Escabeche
Summer Garden in a Jar
Sweet Hot Crispy Pickles
Sweet Jalapeno Pickle Relish
Thai Pickled Lemons Or Limes (Manao Dong)
Tomato-jalapeno Salsa
Traditional Chutney
Traditional Chutney (Judith Choate)
True Canned Salsa
* CANNING FAQ *
* Canning Green Chile*

* USDA Complete Guide to Home Canning *

Food Safty

Food and Nutrition Pubs.

Home Canning Magazine

Can It Safely

Botulism

Canning Books

National Food Safety Database

Food Safety Inc.

University of Florida: Food Safety Database

USDA guide to Canning

--------------------------------------------------------------------------------

[ HOME ] [ RECIPES ] [ PHOTOS ] [ PRODUCTS ] [ HOT BOOKS ] [ HOT SAUCE ]
[ FRESH & DRIED CHILES ] [ CHILE SEEDS ] [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1996 - 2003
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA robl@pepperfool.com

lp

Calcium chloride food grade is what's available as a substitue for the former pickle crisp which is no longer available from anyone! For more info on this check the harvest forum, basically 1/2 teaspoon is added to the liquid of a pint of pickles, peppers or whatever to promote the crispness. Many peppers go soft if they are pickled or canned, the calcium chloride is supposed to prevent this. Jackie