Romanian Pickled Round Peppers in Vinegar

Romanian Pickled Round Peppers in Vinegar

Yes, now I can say that we really like red ruffled peppers in vinegar - sweet and sour, crunchy and flavorful. I tried a recipe for canned ruffled peppers about 8 years ago, but I didn't succeed - initially, they were good but very quickly they fermented and got spoiled (in a flat pantry, a bit too warm). This year I repeated the experience and I hope it will be successful in the end because the peppers are too delicious and it would a shame not to be able to enjoy them in winter. This time, I took extra precautions. I still don't know how they will keep in my new pantry (also in a flat, but a bit cooler) so I put half an aspirin in 2 of the jars, I left 2 without, to test and see how they will do without preservatives and I keep 2 jars in the fridge (and one has already been eaten :))

I will keep you updated. If it's not such a large amount, they can also be kept in the refrigerator. I made 6 jars of 800ml each, but I didn't store them all in there. Each pantry or cellar is different, so you'll have to try for yourself and see how the peppers will keep in there. What I can honestly say is that they are worth the effort, they are too good!

Another note on the recipe: although there is enough vinegar, after mixing everything and when the peppers have released the juice, the vinegar loses its strong smell and sour taste - the peppers are more sweet than sour, just the way we like them.


Round of hungary peppers
5 kg
500 ml
must be 9%
500 g
Pickling salt(no iodine)
100 g
5 pieces
Celery leaves
1 bunch
Mustard seeds
3 tsp
Whole black pepper
2 tsp

Step by step


Wash well the red ruffled peppers and prepare them for the recipe.

Make sure you pick beautiful, healthy peppers, without worms.


Wear protective gloves on your hands. One year, I ignored them and my hands got burned horribly after I cleaned the peppers.

Remove the core and the seeds. Cut into slices, thin or large, as desired.


In a bowl, combine sugar with salt and vinegar.


Move the red peppers into a large bowl, pour over the vinegar brine.


Stir well with a spoon.


Cover with a towel and leave for 20-24 hours in the kitchen, at room temperature.


After this time, we want to make sure that all the peppers will soften and release the juice. Stir well, then place something heavy to press on them - here, a large plate with a few jars on top.

Let sit like this for another 5-6 hours.


Look how they softened and have plenty of juice now.


We wash thoroughly and sterilize the jars. I prefer to keep them in the oven for 30 minutes at 120 degrees C.


Wash the celery leaves, cut the horseradish roots into thin slices.


In each jar we put a few slices of horseradish and a small celery leaf.


Fill the jars with peppers.


Top with horseradish and a celery leaf.


Then add half a teaspoon of mustard seeds in each jar.


And a few black peppercorns.


Drain the juice released by the peppers in a strainer, then pour into jars.


Close the jars tightly with lids.


As I mentioned, I tested the best way to store the peppers.

On two of the jars, I wrote on the lid that they are WITHOUT ASPIRIN - they will stay in the pantry and we will see how they will evolve.

Another two of them are in the refrigerator for current consumption and two jars with half an aspirin pill in each, also in the pantry.

I will let you know how this works :)


I served them after a week already and one jar vanished immediately :)

They are good, sweet and sour, crunchy, slightly spicy and fragrant.


Quantity: 5 l (5-6 jars of 800ml)
Prep time: 1 min
Difficulty: easy
Ready in: 24 min
Publish date:
Collections: Canning

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