Pickled Bell Peppers in Vinegar
Pickled bell peppers in vinegar are one of the most beloved Romanian winter preserves. Fat, sweet red or orange bell peppers are preserved in spiced vinegar with sugar and salt, resulting in a crunchy, pleasantly tangy and subtly sweet pickle. Served alongside roasts, sausages, stews and other traditional dishes.
Servings
10
Prep
45 min
Cook
10 min
Total
3–4 weeks (including maturing)
🥘Ingredients
servings
Main ingredients
Spices (per 1L jar)
✅Dietary Compatibility
Yield
approx. 4–5 one-litre jars
📦Storage
Refrigerator
Sealed jars keep in a cool, dark place for up to 12 months; once opened, refrigerate and use within 2–3 weeks
Freezer
Freezing not recommended
🥗Nutrition Facts
Values per serving (approx. 100 g drained pickled peppers)
Calories
35 kcal
Protein
0.8 g
Fat
0.2 g
Carbohydrates
7 g
Fiber
1.5 g
🍷Pairs Well With
💡Variations
Honey pickled peppers: Replace sugar with 3 tbsp honey for a floral aroma and more complex sweetness.
Spicy pickled peppers: Add 1–2 sliced hot chilli peppers per jar for a fiery pickle.
Stuffed pickled peppers: Fill the peppers with a mixture of shredded cabbage, carrot, and root vegetables before pickling in vinegar — a spectacular festive variation.