Pickled as a tangy side dish

Pickled as a tangy side dish recipe videos

Pickled as a tangy side dish is a preserved preparation where vegetables, most commonly cucumbers, are submerged in a brine of vinegar, water, salt, and often sugar and spices like dill or garlic. This method of pickling is a staple in many cuisines worldwide, from Eastern European to American deli styles, serving as a crisp, acidic counterpoint to rich or savory main courses.

🍽️ Nutrition at a glance

This dish is typically very low in calories, fat, and protein, with most of its minimal calories coming from small amounts of carbohydrates, primarily from any added sugar. Its key nutritional contribution is sodium from the brine, along with trace amounts of vitamins like Vitamin K from the cucumber, and it can be a source of probiotics if fermented naturally.

Nutrition breakdown

Calories	25 kcal
Protein	1.5 g
Carbs	4.5 g
Fat	0.3 g
Fiber	2 g
Sugar	2 g
Sodium	680 mg
Potassium	250 mg
Vitamin K	12 mcg
Vitamin C	8 mg
Folate	20 mcg
Manganese	0.2 mg
Calcium	30 mg
Iron	0.5 mg
Magnesium	12 mg

Per 1 cup (150 g) · estimated, varies by recipe

💡 What's interesting

Culturally, pickling is an ancient preservation technique that has evolved into a distinct culinary art, with regional variations defining local cuisines. Nutritionally, the fermentation process in some traditional pickles creates beneficial probiotics that support gut health, a unique feature not found in vinegar-only quick pickles.