Pictures would help. Also aphids can distort leaves.

So, you had them out and then brought them back inside?

I agree, we should have some pictures.

Sorry for the confusion eso...I am asking if I can remove the diseased plants and re-plant new ones. I think CMV only strikes when there is physical damage (aphids injections)...so I think re-planting in the same spot is ok. I do not do pictures...sorry. (but, it has typical wrinkled leaves like CMV symptoms)

I am not real familiar with CMV or the implications. But, I do know that a great many problems with peppers are mis-diagnosed. I also know that pepper are pretty tough and usually recover pretty well from problems.

I would leave the peppers as they are, but maybe start some new ones indoors in small containers. It will take a good month for them to be ready to be planted outside and if your current ones outside are still not doing well or have died, then go ahead and replant the new fellas. If the plants outside have recovered, find a new place for the new guys, give them away or heaven forbid, trash them.

Pictures???

Check for spider mites real well. Spider mite damage looks almost just like CMV. If it is spider mites they are tough to get rid of even with pesticides.

thanks for the advice...perhaps I will "wait it out" and see if they recover. Some folks have had similar problems/symptoms and the plants have recovered. Not sure....

Keep us posted on how things go, with pictures of course.

The OP said " I do not do pictures...sorry" so we can only best guess on how to help, based on what's said, which can be difficult. The peppers may or may not be bad enough to pull.

Perhaps OP knows someone who can help with pictures -- friend, neighbor, or relative?

Without images, the best we can do is guess. A poor way to garden.

A little harsh to say not using images is "a poor way to garden". It actually is pretty funny when you think of the generations of great gardeners who did not garden on the internet. I can see value in photos....but without any words of history...they are only photos. I just do not know how to do it.

fireduck: I don't think that was the meaning that Jean was trying to convey. I think they meant that us giving you advice on ending your growing season and starting over based simply on a scant description of the problem is "a poor way to garden". It is kind of like practicing medicine over the phone. If you said, "my daughter has a rash, should we cancel our summer trip to the mountains or should we go ahead and go anyway"? Well, what does the rash look like, how much area does it cover, does she have a fever, does she feel otherwise healthy? On second thought, maybe you should bring her in so I can look at her before I make a decision.

But, this isn't a kid, so we will try to give you advice as best we can based on the information we have. If you have no way to post an image then that is fine.

I still say, start some new ones and let the originals go and hope the originals pull through. Now it is your turn to make a determination as to how you wish to proceed. Let us know what you decide.

eso...sounds like pretty good advice to me. The process (like most other avid growers) started in January with seeds. Lots of effort and time involved. It is the reality of being a "farmer". haha

You should have some pretty healthy fruit bearing plants by now if they have been going since January.

I know what you mean about time and effort. I quit growing the Halapenos and other common peppers because it is just so much cheaper and easier to buy them in the grocery store. I only grow the more exotic peppers and peppers that I can't commonly by in the grocery store. When you figure in the time and supplies needed to grow a pepper plant, it gets pretty expensive unless you are growing them by the acre. The only peppers I grow for regular consumption are my Hot Hungarian Wax. I have 8 of them. I slice them up and cold can them for use throughout the year. I don't regular hot can them because they become mushy. Same with buying the pepper slices in the grocery store. (Hot and Mild Banana Pepper Slices). They stay nice and crisp and fresh by cold canning. I just keep them in the fridge until it is time to use them.

Then, I grow some exotic peppers just for fun. Oh, and I wound up with a few sweet banana and hot banana peppers this year. So, I should have plenty to cold can.

http://2016pepper.tumblr.com/

Hi esox what is your cold canning method? I have stopped hot canning peppers because of the same reason you mentioned- they turn to mush. A vinegar mix and then refrigerate?

Yah, basically.

First, I wash the canning jars and lids in the dishwasher to sterilize them as much as possible. Then, I slice the peppers up into rings. I pack them into the jars (half pint or pint jars). I will quote amounts for half pint jars. First prepare the vinegar water solution in a clean container. Anywhere from 2 parts white distilled vinegar to 1 part water or 3 parts vinegar to 1 part water. I have used both ratios and both work good.

On top of the pepper rings in the jars, I place 1 Tbl of minced garlic, 1/2 tsp ground black pepper and a tsp of salt. Then, I pour the vinegar water solution over them to within 1/2" of the top of the jar and cap them. Shake them slightly and they are ready for the fridge. Simple, quick and must better tasting than hot canning. I have stored them in the fridge with no problems for 9 months. Pretty tough for anything to live in a mostly vinegar/salt solution. BTW, they say Sea Salt is the best to use, but I don't know. You can add some sliced red onions to make them prettier if you like. I don't know that it does much for taste though. Oh, and if you let some of the HHW peppers get fully ripe to orange and red, they really look cool cold canned. You can do this with most any pepper, but it probably works best with the thick skinned types.

Click on the photos to show them expanded.

Habajolokia: Yah, I have posted that recipe several times over the years. It has evolved slightly over the years. It is based on a recipe that was given to me by Shoontok about 5 years ago. I haven't seen him on since before GW switched over to HOUZZ. I have modified the recipe to where it is now but it is basically the same.

I suggest anyone who wants to try it out to try some different things with it. Instead of ground black pepper, put in peppercorns. It looks cool anyway. Like I said, red onion slices, or any other veggie that you think will lend a little different taste or look to the jars. Extra salt, change up the vinegar ratio, minced garlic or none, maybe some cucumber slices mixed in, whatever...

My favorite variation is using the unripe and ripe HHW peppers mixed together. It just looks awesome. And again, any pepper can be used. Not just HHW, or Jalapeno or Banana peppers. But the thick skinned varieties work best.

I forgot how amazingly well the colors are preserved when you don't hot can- another major bonus.

I'll def try it this summer we love sandwich peppers. Thanks for your variation suggestions I am a huge cook so love to experiment.

Actually I love to ferment too.... I do mashes as well as whole peppers but actually have never tried the rings. Wonder if they will stay crisp fermented? I'll def try that too!

Hot canning does have its storage benefits though... I have some Pickle Crisp that is supposed to work pretty well so I will do some canned jars as well. Sounds like I've got a full slate of experiments to try, that would be a good thread, I will be sure to post!

And gorgeous jars those look delish!

Sounds like fun. Yes, keep us updated.

Lacto-fermenting does not preserve crispness of peppers, at least it didn't the two times I've done it so far. However, it was for hot sauce making purpose, so I didn't mind. It adds a nice tang and it keeps for very long in the fridge.

Yeah over time I think they do get soft too but for a little window they would stay crispish I think.

That being said I still want to try a side by side comparison of a fermented vs vinegar pickle peppers to compare flavor profiles. I've never done the exact same marinade and pepper mix with diff techniques.