Pickle

Pickles are foods preserved in a brine, vinegar, or salt solution, transforming fresh cucumbers, cabbage, or other vegetables into tangy, crunchy staples found worldwide. From Korean kimchi and Indian achaar to German sauerkraut and American dill pickles, each culture brings unique spices and fermentation techniques. The core ingredients are typically a vegetable base, salt or vinegar, and flavorings like garlic, dill, or chili.

🍽️ Nutrition at a glance

Pickles are generally very low in calories, fat, and protein, but can be high in sodium due to the brining process. They provide small amounts of vitamins like K and antioxidants, and fermented varieties offer beneficial probiotics that support gut health.

Nutrition breakdown

Calories	19 kcal
Protein	0.9 g
Carbs	3.6 g
Fat	0.2 g
Fiber	1.2 g
Sugar	1.8 g
Sodium	1219 mg
Potassium	156 mg
Vitamin K	28.8 mcg
Vitamin C	4.5 mg
Calcium	46 mg
Iron	1.2 mg
Magnesium	11 mg
Manganese	0.1 mg
Folate	14 mcg

Per 1 cup (160 g) · estimated, varies by recipe

💡 What's interesting

The practice of pickling is a brilliant ancient food preservation technique that predates refrigeration, allowing cultures to enjoy seasonal produce year-round. Nutritionally, fermented pickles are a living food, hosting probiotics that can enhance digestion and immune function, making them a functional food beyond just flavor.