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Pickled Pepper Calories
Source of vitamin C and fiber, low calorie, fermented vegetable
In season: Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 piece (medium) of Pickled Pepper (30 g) has 8 calories. That works out to 25 calories per 100 g. It contains 1.6 g of carbs, 0.3 g of protein, 0.1 g of fat and 0.6 g of fiber. Its 12.6 mg of Vitamin C covers 14% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
What is Pickled Pepper?
Pickled Pepper is made by preserving peppers—often slender green or yellow ones—in brine; some recipes use vinegar, while traditional brining can develop a pleasantly sour, fermented taste. The peppers may stay crisp or soften, and their salty tang makes them a lively counterpoint to richer foods. In Turkey they commonly appear alongside meals, as part of a mezze spread, or with beans and rice; elsewhere, they work well with sandwiches, salads, and cheese boards. They are low in calories and provide some fibre, with 2 g per 100 g. If the brine tastes too salty, briefly rinsing the peppers before serving can make them milder.
Pickled Pepper Nutrition Facts
Selected: 100 g
25
KCAL / 100G
Carbs
5.2g
· 2% DV
Protein
1.1g
· 2% DV
Fat
0.2g
· 0% DV
Fiber
2g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 77% · Protein 16% · Fat 7%
Pickled Pepper Vitamins & Minerals
Vitamins
Vitamin C
42mg · 47% DV
B6
0.22mg · 13% DV
Vitamin A
110µg · 12% DV
Folate
22µg · 6% DV
Minerals
Sodium
950mg · 41% DV
Iron
1mg · 6% DV
Potassium ⭐
160mg · 5% DV
Magnesium
12mg · 3% DV
How Nutritious Is Pickled Pepper?
Nutrient density
High
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.
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 25 calories in 100 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.
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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Pickled Pepper Fat Profile
SATURATED
0.03g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.03g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Compare Pickled Pepper
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Frequently Asked Questions About Pickled Pepper
How do you make pickled peppers?
Pickled peppers are made by covering fresh peppers with a seasoned brine, then letting them pickle. Recipes may use vinegar for a quick, tangy pickle or rely on fermentation in saltwater; the method affects the flavor.
What kind of peppers are used for pickled peppers?
Pickled peppers can be made with varieties such as banana peppers, jalapeños, or slender green peppers. Choose firm, unblemished peppers; using peppers of similar size helps them pickle more evenly.
Are pickled peppers fermented or made with vinegar?
Pickled peppers can be either fermented in saltwater or preserved with vinegar, and some recipes use both. Fermentation develops sourness over time, while vinegar gives an immediate tang, so the label or recipe tells you which method was used.
Are pickled peppers spicy?
Pickled peppers can be mild or hot, depending on the pepper variety. Pickling adds a sour, salty flavor but does not reliably remove the pepper’s heat; the brine may also become spicy as the peppers sit.
How long do pickled peppers last after opening?
Opened pickled peppers generally keep best in the refrigerator, covered by brine and sealed between uses. Their usable life varies with the recipe and packaging, so follow the jar’s storage directions and discard them if you notice spoilage.
Why are my pickled peppers soft?
Pickled peppers may turn soft if the peppers were old, the brine was unsuitable, or the jar was stored somewhere warm. Start with firm peppers and keep them properly submerged in a clean, sealed container.
Should you rinse pickled peppers before eating them?
No, pickled peppers do not need rinsing before you eat them; drain off the brine instead. A quick rinse can reduce some surface salt, but it will also wash away some of their tangy flavor.
Can you cook with pickled peppers?
Yes, pickled peppers work well chopped into sandwiches, salads, and sauces or served alongside cooked dishes. Add them near the end of cooking when you want to preserve their crisp texture and sharp, acidic flavor.
Are pickled peppers healthy?
Pickled peppers can add flavor and vegetables to a meal, but their brine may contain a lot of salt. If you are limiting sodium, use a smaller portion or rinse them briefly; rinsing will not remove all the salt.
Can you freeze pickled peppers?
Yes, you can freeze pickled peppers, but freezing usually makes them softer after thawing. Freeze them only if you plan to use them in cooked dishes or sauces, rather than expecting their original crisp texture.
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Nutrition data compiled from USDA FoodData Central and scientific sources.