Pickled Hungarian wax peppers
Pickled Hungarian wax peppers, known as 'savanyított paprika' in Hungarian, are a traditional condiment made by preserving mild, waxy peppers in a brine of vinegar, water, salt, and sometimes garlic or spices. This method is a cornerstone of Central European food preservation, particularly in Hungary, where it's a staple for adding tangy flavor to meals year-round.
🍽️ Nutrition at a glance
This dish is very low in calories, carbs, fat, and protein, with a single serving (about one pepper) providing roughly 5-10 calories. Its key nutritional contribution comes from the peppers' vitamin C content, which is partially retained, and the probiotics that can develop during natural fermentation.
Nutrition breakdown
| Calories | 35 kcal |
| Protein | 1.5 g |
| Carbs | 6 g |
| Fat | 0.5 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 1200 mg |
| Vitamin C | 45 mg |
| Vitamin A | 2500 IU |
| Vitamin K | 10 mcg |
| Potassium | 200 mg |
| Iron | 0.8 mg |
| Calcium | 20 mg |
| Magnesium | 10 mg |
| Folate | 15 mcg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, these pickled peppers are an essential part of the Hungarian 'csalamádé' relish and are often served alongside hearty dishes like goulash or stews to cut through richness. Nutritionally, the pickling process not only extends shelf life but can also enhance the bioavailability of certain antioxidants and support gut health if traditionally fermented.
