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Homemade pickled pepper Calories
Low-calorie pickled pepper, high in sodium, tangy preserved pepper
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
2 piece (medium) of Homemade pickled pepper (30 g) has 8 calories. That works out to 27 calories per 100 g. It contains 1.6 g of carbs, 0.3 g of protein, 0.1 g of fat and 0.5 g of fiber. Its 13.5 mg of Vitamin C covers 15% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Homemade pickled pepper Nutrition Facts
Selected: 2 piece (medium) · 30 g
8
KCAL / 30G
Carbs
1.6g
· 1% DV
Protein
0.3g
· 1% DV
Fat
0.1g
· 0% DV
Fiber
0.5g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 75% · Protein 14% · Fat 11%
Homemade pickled pepper nutrition facts table · 2 piece (medium) (30 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 8 kcal | |
| Total fat | 0.1 g | 0% |
| Saturated fat | 0.01 g | 0% |
| Trans fat | 0 g | |
| Sodium | 285 mg | 12% |
| Total carbohydrate | 1.6 g | 1% |
| Fiber | 0.5 g | 2% |
| Protein | 0.3 g | 1% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 2 Pieces of Homemade pickled pepper?
| Serving | Amount | Calories |
|---|---|---|
| 2 piece (medium) | 30 g | 8 kcal |
| 1 piece (small) | 12 g | 3 kcal |
| 1 tablespoon (chopped) | 15 g | 4 kcal |
| 1 piece (whole) | 45 g | 12 kcal |
| 1 serving (small) | 50 g | 14 kcal |
| 4 piece (large) | 60 g | 16 kcal |
| 1 cup (chopped) | 85 g | 23 kcal |
| 1 serving (medium) | 90 g | 24 kcal |
| 100 g | 100 g | 27 kcal |
Calculated from 27 calories per 100 g.
Frequently Asked Questions About Homemade pickled pepper
What is homemade pickled pepper made with?
Homemade pickled pepper is made from fresh peppers preserved in a salty, acidic brine, often with garlic and herbs. Recipes vary: some use vinegar, while others rely on fermentation, so the flavor and storage requirements differ.
How do you make homemade pickled pepper?
To make homemade pickled pepper, pack clean, firm peppers into a clean jar and cover them completely with the brine specified by a reliable recipe. Keep the peppers submerged, and follow that recipe’s refrigeration or canning instructions.
Which peppers are best for homemade pickled pepper?
Firm, fresh peppers work best for homemade pickled pepper because they are more likely to stay crisp. Choose small peppers for easy packing, or use larger sweet peppers for a milder result; avoid bruised or soft ones.
Should homemade pickled pepper be fermented or made with vinegar?
Homemade pickled pepper can be made either by fermentation or with vinegar, but the methods are not interchangeable. Fermentation depends on salt and time, while vinegar pickling relies on sufficient acidity; use a tested recipe for the method you choose.
How long does homemade pickled pepper take to be ready?
Homemade pickled pepper usually needs several days to develop its flavor, but the timing depends on the recipe, pepper size, and whether it is fermented or vinegar-pickled. Taste only when the recipe indicates it is ready and has been stored safely.
Why did my homemade pickled pepper turn soft?
Homemade pickled pepper can turn soft when the peppers were old, damaged, exposed above the brine, or kept too warm. Start with firm peppers, use clean equipment, and keep every piece submerged throughout preparation.
Can homemade pickled pepper be stored at room temperature?
Homemade pickled pepper is not automatically safe to store at room temperature. Refrigerate quick-pickled versions, and use room-temperature storage only when you followed a tested canning recipe with the correct acidity and processing method.
How can you tell if homemade pickled pepper has gone bad?
Discard homemade pickled pepper if it has fuzzy mold, a rotten smell, a slimy texture, or a bulging lid. Cloudiness alone can occur during fermentation, but do not taste a jar when other spoilage signs are present.
How can you make homemade pickled pepper less salty?
To make homemade pickled pepper less salty at serving time, briefly rinse a portion or use less of it in the meal. Avoid changing the salt in a preservation recipe without a tested alternative, since salt can be important to safe fermentation.
What foods go well with homemade pickled pepper?
Homemade pickled pepper pairs well with grilled meats, sandwiches, beans, and rice dishes because its tangy flavor cuts through rich or hearty foods. Serve a small portion alongside the meal, especially if the rest of the dish is already salty.
Homemade pickled pepper Vitamins & Minerals
Vitamins
Vitamin C
13.5mg · 15% DV
B6
0.05mg · 3% DV
Vitamin K
1.8µg · 2% DV
Folate
5.4µg · 1% DV
Minerals
Sodium
285mg · 12% DV
Copper
0.02mg · 2% DV
Manganese
0.04mg · 2% DV
Potassium ⭐
51mg · 2% DV
Homemade pickled pepper Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Homemade pickled pepper
To burn the 8 calories in 2 piece (medium) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Homemade pickled pepper?
Homemade pickled pepper is a Balkan-style preserve made by keeping peppers in a salty, tangy brine; some home recipes add garlic, and the pepper variety can differ. It has a sharp, refreshing sourness and a texture that may stay crisp or soften as it pickles. In Balkan homes it commonly accompanies hearty meals, grilled foods and stews, while elsewhere it works well as a punchy side or sandwich topping. It is low in calories and offers some fibre, but can be high in salt. If you prefer a milder taste, rinse a small portion before serving or pair it with unsalted foods.
How Nutritious Is Homemade pickled pepper?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Homemade pickled pepper Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Homemade pickled pepper Contain Allergens?
No known major allergens
Which Diets Is Homemade pickled pepper Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Homemade pickled pepper Fat Profile
SATURATED
0.01g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.03g
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Nutrition data compiled from USDA FoodData Central and scientific sources.