Pickled Green Peppers — Valencian Peppers | SalazonArte
Green peppers of an autochthonous Valencian variety in brine with herbs: the "pebreres en salmorra" for "esmorzaret". Crispy and fresh. Buy online
Best before: minimum 3 months from purchase. Exact date on label. Once opened, keep refrigerated with peppers covered in their brine.
Valencian native variety: green pepper from local orchards, not generic canned — a taste and texture of proximity.
Traditional brine with vinegar and aromatic herbs: the timeless "salmorra" recipe, from the same family as our tomatoes.
Truly crunchy: firm, juicy flesh that holds up to pickling without softening.
Light and fresh, practically calorie-free — the snack that doesn't weigh you down.
Artisan product that preserves the pepper's natural character.
Selected by SalazonArte for their stand at Valencia's Central Market.
Flavor: fresh and vegetal, with the characteristic green bitterness of the pepper and a lively balance between the acidity of the vinegar and the hint of salt, perfumed by the herbs.
Texture: crunchy and firm, juicy inside — the snap of a good pickled garden vegetable.
Aroma: vegetal and herbaceous, like traditional brine.
Vacuum packed. Net drained weight: 500 grams approx.
Energy: 90 kJ / 21 kcal
Fat: 0.2 g— of which saturates0 g
Carbohydrates: 3 g— of which sugars2 g
Protein: 1 g
Salt: 2.5 g
Rich in vitamin C, strengthening the immune system. Contains vitamins B and E and minerals such as potassium and carotenes. Low in calories and high in fiber, perfect for balanced and healthy diets.
In "esmorzaret" (mid-morning snack): alongside brined tomatoes, olives, and peanuts — the full quartet of the Valencian bar lunch.
In sandwiches: strips of pepper inside the sandwich (with pork loin, with tuna, with whatever) — acidity and crunch that change everything.
In winter salads: chopped with onion, black olives, and good EVOO — the garden salad when there's no decent tomato.
With salted fish and cod: their acidic freshness is the classic counterpoint to "capellán" (dried salted fish), roe, or flaked cod — and yes, with some cod cheeks or cod pil-pil, a luxurious garnish.
In stews and rice dishes: a couple of chopped peppers add a spark to baked rice or lentils.
The house tip: the brine from the peppers, with its herbs and vinegar, is a natural dressing — one spoonful in the vinaigrette and there's no going back.
Green peppers of a native Valencian variety, grown in the garden and preserved in brine with vinegar and aromatic herbs according to the *salmorra* tradition — the method with which families in the huerta preserved summer vegetables. Selected by SalazonArte for their stall at the Central Market of Valencia.
Keep refrigerated, tightly sealed, and use clean utensils.
Natural product: slight color variations between pieces are normal.
SULPHITES
Green pepper (native Valencian variety), water, salt, vinegar, and aromatic herbs.
