Pickled Vegetables Nutrition Facts

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pickled vegetables nutrition

I’m sure many of you don’t realize how healthy and beneficial those homemade pickled vegetables are due to fermentation. It’s the numerous pickled vegetables nutrition benefits that made me write this article and share my knowledge and experience with you.

Fermentation facilitated by vinegar is a very popular method for pickling vegetables.
Cucumbers, carrots, cauliflower, celery, cabbage, green tomatoes, peppers, onions, asparagus, artichokes, beets, green beans – these are among the most popular vegetables that taste fantastic when pickled. They are also the easiest to pickle, i.e. respond very well to pickling.

  • The homemade pickled mixed vegetables recipe I’m going to share with you uses the following vegetables – red peppers, Cauliflower, carrots, onions, green tomatoes, and celery. Surprise, surprise! All of them are among the most popular and great tasting pickled vegetables – my guarantee for perfect

Fermented pickles

Fermentation is a process during which the vegetables are soaked in a brine solution for 2 to 6 weeks (depending on the quantity of veggies). During those weeks, the lactic acid bacterium, which is healthy and naturally present on the surface of vegetables, starts growing. Salt, used in the pickling liquid, inhibits growing of other unhealthy microbes.

The color of the pickled vegetables changes from white to translucent and from bright green to olive-green or yellowish-green.

Pickled vegetables nutrition facts

Homemade pickled vegetables nutrition is not a myth! This veggie mix is loaded with nutrients like vitamins, amino acids and healthy bacteria.

  • Nutrients gained or maintained during pickling
    • Fiber – same quantity in pickled and freshly cooked vegetables
    • Fat- soluble vitamins like A, D, E, K are retained during fermentation
  • Nutrients lost during pickling and fermentation
    • Vitamin C because of the canning for 5-10 minutes in boiling water
    • Riboflavin – if you store the pickled veggies in glass jars the light will destroy the riboflavin, so such glass jars should be stored in dark rooms and cellars.


The following recipe for homemade pickled mixed vegetables will not suffer any of the nutrients losses mentioned above! Why?

  • Because this recipe does not require canning (sterilization of the already filled jars for 5-10 minutes in boiling water)
  • Because for this recipe you should use non-translucent big can with lid, that will not let the light to destroy the nutrients inside the pickled veggies

Click here to check out the Homemade Pickled Mixed Vegetables Recipe!

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