The aim of this research was to investigate the influence of an added amount of vinegar and potassium metabisulphite to paprika maintenance,stored at room temperature. The experiments were carried out in samples of media where yellow pickled paprika was prepared using a houshold recipe.During 43 days storage, the analyses of acidity, pH, and electric conductivity changes, were made. The results showed that a higher amount of vinegar and potassium metabisulphite had a positive influence on the pickled paprika maintenance. The storage temperature showed its influence on the changes of physico-chemical parameters with mild oscillations between 19th and 36th day of storage.