Ecetes Almapaprika: Hungarian Pickled Apple Peppers—Crunchy, Tangy, and Irresistible

Prep Time 20-30 min

Pickling Time 2-4 weeks

Calories 19 kcal/100g

If a Hungarian pantry could speak, it would rattle with jars of sunshine-bright pickled vegetables. Foremost among these is ecetes almapaprika—apple peppers, so named for their plump, rounded shape and sweet-spicy flavor. Crunchy, vibrant, and tinged with the subtle heat of vinegar and spices, pickled apple peppers are the essential accompaniment to rich roasts, paprikash, and soul-warming stews. For many, opening a jar is a ticket home, a burst of summer in midwinter.

A Taste of Old World Tradition

I remember my grandmother’s kitchen every August: counters overflowing with red and yellow apple peppers, mason jars lined like soldiers, and the air fragrant with vinegar and bay. Preparing pickled peppers was a family ritual—children poked holes in peppers so brine could soak through, adults debated the perfect sugar-acid balance. These were the preserves that carried us through winter, a reminder that even humble vegetables could be transformed by time, care, and a generous dash of Hungarian hospitality.

Ingredients

• 1 kg (2.2 lbs) apple peppers (almapaprika), sweet or spicy, washed and stems trimmed
• 1 liter (4 cups) water
• 2 dl (200 ml, about ¾–1 cup) 10% strength vinegar
• 40 g (2 tablespoons) pickling salt (non-iodized, preferred)
• 135 g (⅔ cup) sugar
• 2–3 bay leaves
• 1–2 teaspoons mustard seeds
• 1–2 teaspoons whole black peppercorns
• 1–2 teaspoons coriander seeds (optional)
• A small piece of hot chili (optional, for heat)
• ½ teaspoon wine sulfur powder (optional, for preservation—can omit)
• ½ teaspoon food-grade preservative powder (optional, for longer shelf life—can omit)
• Sterilized jars with lids

Quantities can be doubled or halved. The vinegar strength may be adjusted (use 1 dl of 20% or 2 dl of 10%).

Instructions

1. Prepare the Peppers

• Wash the apple peppers thoroughly. Prick each pepper in a few spots with a toothpick or fork; this helps the brine penetrate and keeps them crunchy.
• If you prefer, halve peppers and remove seeds for a milder result.
• Sterilize your jars and lids by boiling or baking, then let dry.

2. Pack the Jars

• Place 1–2 bay leaves, a sprinkle of mustard seeds, peppercorns, and coriander seeds into each jar. Add a bit of sliced hot pepper if using.
• Pack apple peppers tightly but gently into jars, stem-side down or up as you like.

3. Make the Pickling Brine

• In a saucepan, combine water, salt, and sugar. Heat gently, stirring, until both are completely dissolved—no need to boil.
• Remove from heat and add vinegar. Stir in wine sulfur and preservative powders now, if using.
• Taste the brine; it should be tangy, slightly sweet, and pleasantly salty. Adjust sugar or salt if desired.

4. Fill and Seal

• Pour hot brine over peppers in jars, covering fully but leaving a bit of headspace (1–2 cm).
• Tap jars on the counter or stir gently with a clean utensil to release air bubbles.
• Place a piece of cellophane or parchment (optional), then screw on lids tightly.
• For extra safety, flip jars upside down for 5 minutes, then upright to cool.

5. Store and Wait

• Keep jars in a cool, dark place. Wait at least 4–6 weeks for the flavors to mellow and infuse fully.
• Refrigerate after opening; unopened jars keep for months, even a year, if properly sealed.

Tips for the Best Pickled Apple Peppers

• Pepper Choice: Use a mix of sweet and spicy apple peppers for the best flavor and color.
• No Vinegar Overkill: Don’t use more vinegar than recommended, or your pickles will become soft and harsh in flavor.
• Crunch Factor: To keep peppers crisp, never boil them—just heat the brine until the sugar and salt melt.
• Herbal Notes: Experiment with additional spices—garlic cloves, dill sprigs, or a pinch of caraway for subtle variation.
• Preservation: Preservative powders (wine sulfur/bisulphite and sodium benzoate) are traditional but may be omitted if jars are kept refrigerated and used promptly.

Serving suggestions

Pickled apple peppers are a classic side for:

• Paprikás krumpli (potato paprika stew)
• Marhapörkölt (beef paprika stew)
• Rántott hús (breaded pork or chicken cutlets)
• Rustic sandwiches, meat platters, or even alongside cheese and bread

Their crisp, tangy snap balances rich, meaty mains and spicy stews beautifully.

Why We Love It

Ecetes almapaprika brings a sparkle to every Hungarian meal—celebrating garden abundance and the enduring magic of pickling season. Bright, crunchy, and layered with old-world flavor, they transform the ordinary into the memorable, one bite at a time.

Have you tried making your own pickled peppers, or do you have a twist on this classic? Share your stories and tips below, and bring a taste of Hungary to your own table!