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Pickled Pepper Calories
Salty, tangy, low-calorie, probiotic source
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
4 piece (medium) of Pickled Pepper (40 g) has 9 calories. That works out to 22 calories per 100 g. It contains 1.7 g of carbs, 0.3 g of protein, 0.1 g of fat and 0.6 g of fiber. Its 20 µg of Vitamin K covers 17% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Pickled Pepper Nutrition Facts
Selected: 4 piece (medium) · 40 g
9
KCAL / 40G
Carbs
1.7g
· 1% DV
Protein
0.3g
· 1% DV
Fat
0.1g
· 0% DV
Fiber
0.6g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 76% · Protein 13% · Fat 11%
Pickled Pepper nutrition facts table · 4 piece (medium) (40 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 9 kcal | |
| Total fat | 0.1 g | 0% |
| Saturated fat | 0.01 g | 0% |
| Trans fat | 0 g | |
| Sodium | 480 mg | 21% |
| Total carbohydrate | 1.7 g | 1% |
| Fiber | 0.6 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 4 Pieces of Pickled Pepper?
| Serving | Amount | Calories |
|---|---|---|
| 4 piece (medium) | 40 g | 9 kcal |
| 1 piece (extra small) | 10 g | 2 kcal |
| 1 tablespoon (chopped) | 15 g | 3 kcal |
| 2 piece (small) | 20 g | 4 kcal |
| 1 serving (medium) | 50 g | 11 kcal |
| 8 piece (large) | 80 g | 18 kcal |
| 100 g | 100 g | 22 kcal |
| 1 cup (chopped) | 120 g | 26 kcal |
| 1 pack (whole) | 200 g | 44 kcal |
Calculated from 22 calories per 100 g.
Frequently Asked Questions About Pickled Pepper
How do you make pickled peppers?
Pickled peppers are made by packing clean peppers into a jar and covering them with either a vinegar brine or a salt brine for fermentation. Keep the peppers submerged and use a clean jar; the ingredients and waiting time vary by recipe.
How long do pickled peppers last after opening?
Opened pickled peppers generally keep best in the refrigerator, tightly covered and submerged in brine. Use a clean utensil each time and avoid leaving the jar at room temperature; discard the peppers if you see mold or notice a foul smell or slimy texture.
Why do pickled peppers get soft?
Pickled peppers often turn soft when they ferment in excessive heat, sit above the brine, or were bruised or old before pickling. Start with firm peppers, keep them fully submerged, and ferment them in a cool place.
Are pickled peppers fermented or made with vinegar?
Pickled peppers can be made either by fermenting them in salt brine or by adding vinegar for a quick pickle. The methods produce different flavors, and vinegar-pickled peppers are not necessarily fermented or rich in live cultures.
Do pickled peppers contain probiotics?
Naturally fermented, unpasteurized pickled peppers may contain live microorganisms. Vinegar-pickled or heat-pasteurized peppers may not; pickling alone does not guarantee probiotics, so the preparation method matters.
Why is the brine in pickled peppers cloudy?
Cloudy brine can be a normal result of natural fermentation in pickled peppers. Discard the jar if you find fuzzy mold, a slimy texture, or a distinctly rotten smell; do not taste it to check whether it is safe.
What peppers are best for pickling?
Firm, fresh peppers with unbroken skins work best for pickling because they are less likely to become mushy. Small peppers are easy to pack whole, while larger ones can be sliced; remove any bruised or soft spots first.
Can you freeze pickled peppers?
You can freeze pickled peppers, but thawed peppers usually lose their crisp texture and become softer. Freezing is more suitable when you plan to cook them into sauces or dishes than when you want to serve them as a crunchy pickle.
How can you make pickled peppers less spicy?
To make pickled peppers less spicy, soak them briefly in cold water before serving, then drain them. This can also reduce some of their saltiness and tang, so keep the soak short if you want to preserve their pickled flavor.
What can you eat pickled peppers with?
Pickled peppers pair well with sandwiches, burgers, grilled meats, beans, and grain bowls, adding a sharp, salty bite. Chop them into salads or sauces when you want their tang without serving whole peppers.
Pickled Pepper Vitamins & Minerals
Vitamins
Vitamin K
20µg · 17% DV
Vitamin C
7.2mg · 8% DV
Vitamin A
48µg · 5% DV
B6
0.04mg · 2% DV
Minerals
Sodium
480mg · 21% DV
Copper
0.01mg · 1% DV
Manganese
0.03mg · 1% DV
Phosphorus
7.2mg · 1% DV
Potassium ⭐
28mg · 1% DV
Pickled Pepper Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Pickled Pepper
To burn the 9 calories in 4 piece (medium) (40 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 Pickled Pepper?
Pickled Pepper is made by preserving peppers in a salty brine, sometimes with vinegar. It is common in Turkish home cooking, where the pepper variety and preparation can differ from one household or region to another. The flavour is tangy and salty, while the texture may stay crisp or soften as it pickles. Serve it as a small side or meze, or alongside beans, rice, grilled food and sandwiches.
It is low in calories, with 22 calories per 100 g. Naturally fermented, unpasteurised versions may contain live cultures, though not every pickled pepper does. If you want a milder, less salty bite, briefly rinse a piece before serving; this can also soften its sharp flavour.
How Nutritious Is 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 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 Pickled Pepper Contain Allergens?
No known major allergens
Which Diets Is Pickled Pepper Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Pickled Pepper Fat Profile
SATURATED
0.01g
MONOUNSATURATED
0g
POLYUNSATURATED
0.02g
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Nutrition data compiled from USDA FoodData Central and scientific sources.