Peppers, hot, pickled
Common food
Photo: Wikipedia
Pickled hot peppers are vibrant, tangy, and fiery chili peppers preserved in a brine of vinegar, salt, and often garlic or spices. They offer a crisp, crunchy texture with a bold, acidic heat that awakens the palate. Nutritionally, they are a very low-calorie, high-fiber condiment, with the vinegar brine contributing minimal sugar.
Calorie split: 13% protein · 73% carbs · 14% fat
↓ Full nutrition💚 Why it's loved
People love them for the explosive combination of sour, salty, and spicy that instantly elevates a dish's flavor profile. Their versatility as a topping, ingredient, or standalone snack makes them a beloved staple in many cuisines.
⚠️ Watch-outs & how to enjoy it better
The primary downside is the high sodium content from the brine, which can be a concern for those monitoring blood pressure. The intense heat and acidity can also irritate sensitive stomachs or acid reflux. Counteract sodium by rinsing peppers lightly or choosing low-sodium varieties, and consume in moderation; pair with a dairy-based side like yogurt to soothe the heat.
Key benefits
- Very low calorie density (22 kcal/100g)
- Good source of dietary fiber (2.6g/100g)
- Capsaicin may support metabolism and pain relief
- Vinegar brine can aid in blood sugar regulation
- Adds intense flavor without added fats
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The pickling process not only preserves the peppers but also creates a tangy brine that is often reused as a potent, spicy vinegar for dressings and cocktails.
Full nutrition (USDA data · scales with serving)
| Water | 90.2 g |
| Energy | 22.0 kcal |
| Protein | 0.80 g |
| Total lipid (fat) | 0.40 g |
| Carbohydrate, by difference | 4.6 g |
| Fiber, total dietary | 2.6 g |
| Total Sugars | 1.6 g |
| Calcium, Ca | 61.0 mg |
| Iron, Fe | 0.32 mg |
| Magnesium, Mg | 6.0 mg |
| Phosphorus, P | 13.0 mg |
| Potassium, K | 113 mg |
| Sodium, Na | 1430 mg |
| Zinc, Zn | 0.09 mg |
| Copper, Cu | 0.04 mg |
| Selenium, Se | 0.40 ug |
| Vitamin C, total ascorbic acid | 12.3 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.02 mg |
| Niacin | 0.34 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 13.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 13.0 ug |
| Folate, DFE | 13.0 ug |
| Choline, total | 8.9 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 43.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 440 ug |
| Carotene, alpha | 163 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 585 ug |
| Vitamin E (alpha-tocopherol) | 0.90 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 21.9 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.06 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.04 g |
| SFA 18:0 | 0.01 g |
| Fatty acids, total monounsaturated | 0.02 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.02 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.14 g |
| PUFA 18:2 | 0.11 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Peppers, sweet, green, raw — USDA does not publish this profile for Peppers.
| Tryptophan | 0.01 g |
| Threonine | 0.04 g |
| Isoleucine | 0.02 g |
| Leucine | 0.04 g |
| Lysine | 0.04 g |
| Methionine | 0.01 g |
| Cystine | 0.01 g |
| Phenylalanine | 0.09 g |
| Tyrosine | 0.01 g |
| Valine | 0.04 g |
| Arginine | 0.03 g |
| Histidine | 0.01 g |
| Alanine | 0.04 g |
| Aspartic acid | 0.21 g |
| Glutamic acid | 0.19 g |
| Glycine | 0.03 g |
| Proline | 0.02 g |
| Serine | 0.05 g |
FAQ
Are pickled hot peppers healthier than fresh?
They are similarly low in calories and retain fiber and capsaicin, but the pickling process adds significant sodium and may reduce some heat-sensitive vitamins like Vitamin C. The vinegar can offer benefits for blood sugar control.
How long do they last after opening?
Stored submerged in their brine in a sealed container in the refrigerator, they can maintain good quality for several months, though their crunch may soften over time.
Can I use the leftover brine?
Absolutely! The spicy, vinegary brine is excellent for quick-pickling other vegetables, as a zesty ingredient in salad dressings, or as a flavor boost in Bloody Marys and other cocktails.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.22 kcal/g · 15% calories from protein · 2.6 g fiber · 1.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 12.65 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.