Pickled peppers
Pickled peppers, known as Erős paprika in Hungary, are whole or sliced hot peppers preserved in a brine of vinegar, salt, and water. The primary ingredient is a variety of hot chili pepper, such as the Hungarian wax pepper or similar cultivars. This condiment is a staple in Central and Eastern European cuisine, particularly in Hungarian meals.
🍽️ Nutrition at a glance
Pickled peppers are very low in calories, carbohydrates, fat, and protein, making them a virtually calorie-free food. Their key nutritional contribution comes from sodium (due to the brine) and they provide a good source of vitamins A and C, along with capsaicin, the compound responsible for their heat.
Nutrition breakdown
| Calories | 15 kcal |
| Protein | 0.5 g |
| Carbs | 3 g |
| Fat | 0 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 1200 mg |
| Vitamin C | 40 mg |
| Vitamin A | 1200 IU |
| Potassium | 150 mg |
| Capsaicin | variable |
Per 1/2 cup (approx. 100 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Erős paprika is a foundational condiment in Hungarian cuisine, often served alongside hearty dishes like goulash or sausage to cut through richness. Nutritionally, the capsaicin in the peppers is studied for its potential metabolism-boosting and pain-relieving properties.
