Pickled vegetable platters
Pickled vegetable platters are a vibrant assortment of vegetables preserved in a brine of vinegar, salt, and spices. Common ingredients include cucumbers, carrots, cabbage, cauliflower, and peppers, and this style of preparation is found in cuisines worldwide, from Eastern European zakuski to Asian banchan and American deli sides.
🍽️ Nutrition at a glance
This dish is generally low in calories, fat, and protein, but can be high in sodium due to the brining process. It provides dietary fiber and can be a good source of vitamins like Vitamin K and antioxidants from the vegetables.
Nutrition breakdown
| Calories | 25 kcal |
| Protein | 1 g |
| Carbs | 5 g |
| Fat | 0 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 800 mg |
| Vitamin K | 30 mcg |
| Vitamin C | 10 mg |
| Potassium | 150 mg |
| Sodium | 800 mg |
| Iron | 0.5 mg |
| Calcium | 30 mg |
| Magnesium | 10 mg |
| Folate | 15 mcg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
The fermentation process in some pickled vegetables creates probiotics, which can be beneficial for gut health, while the high vinegar and salt content historically served as a crucial preservation method before refrigeration.
