Pickles, cucumber, sour, low sodium
Whole food · Vegetables and Vegetable Products
Photo: Wikipedia
This is a crisp, tangy cucumber preserved in a vinegar-based brine, delivering a sharp, sour punch with a satisfying crunch. Nutritionally, it's a very low-calorie food, providing a good source of fiber (1.2g) for its weight with negligible fat.
Calorie split: 11% protein · 74% carbs · 15% fat
↓ Full nutrition💚 Why it's loved
People love it for its intense, palate-cleansing sourness and reliable crunch, which cuts through rich, fatty, or salty dishes perfectly. It's a versatile condiment that adds a bright, acidic note to sandwiches, burgers, salads, and charcuterie boards.
⚠️ Watch-outs & how to enjoy it better
While low in sodium compared to some pickles, the 'low sodium' version can still contain a meaningful amount (check labels), which may be a concern for those on strict sodium-restricted diets. The vinegar base can also be harsh on sensitive teeth or digestive systems prone to acid reflux. Tip: Rinse slices briefly to reduce surface sodium and vinegar intensity, and consume with a meal containing protein or fat to buffer the acid.
Key benefits
- Very low in calories (11 kcal per 100g)
- Good source of dietary fiber
- Contains probiotics if traditionally fermented (not just vinegar-pickled)
- Adds flavor without adding fat or significant sugar
- Can aid hydration due to high water content
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The sour flavor in traditional pickles comes from lactic acid produced by bacteria during fermentation, a natural preservation method used for thousands of years before vinegar pickling became common.
Full nutrition (USDA data · scales with serving)
| Water | 94.1 g |
| Energy | 11.0 kcal |
| Energy | 44.0 kj |
| Protein | 0.33 g |
| Total lipid (fat) | 0.20 g |
| Ash | 3.1 g |
| Carbohydrate, by difference | 2.3 g |
| Fiber, total dietary | 1.2 g |
| Total Sugars | 1.1 g |
| Calcium, Ca | 0.00 mg |
| Iron, Fe | 0.40 mg |
| Magnesium, Mg | 4.0 mg |
| Phosphorus, P | 14.0 mg |
| Potassium, K | 23.0 mg |
| Sodium, Na | 18.0 mg |
| Zinc, Zn | 0.02 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 0.00 ug |
| Vitamin C, total ascorbic acid | 1.0 mg |
| Thiamin | 0.00 mg |
| Riboflavin | 0.01 mg |
| Niacin | 0.00 mg |
| Pantothenic acid | 0.04 mg |
| Vitamin B-6 | 0.01 mg |
| Folate, total | 1.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 1.0 ug |
| Folate, DFE | 1.0 ug |
| Choline, total | 3.6 mg |
| Betaine | 0.00 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 10.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 81.0 ug |
| Carotene, alpha | 20.0 ug |
| Cryptoxanthin, beta | 47.0 ug |
| Vitamin A, IU | 191 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 43.0 ug |
| Vitamin E (alpha-tocopherol) | 0.09 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 47.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.05 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.04 g |
| SFA 18:0 | 0.01 g |
| Fatty acids, total monounsaturated | 0.00 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.00 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.08 g |
| PUFA 18:2 | 0.03 g |
| PUFA 18:3 | 0.05 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
| Phytosterols | 14.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.00 g |
| Threonine | 0.01 g |
| Isoleucine | 0.01 g |
| Leucine | 0.01 g |
| Lysine | 0.01 g |
| Methionine | 0.00 g |
| Cystine | 0.00 g |
| Phenylalanine | 0.01 g |
| Tyrosine | 0.01 g |
| Valine | 0.01 g |
| Arginine | 0.02 g |
| Histidine | 0.01 g |
| Alanine | 0.01 g |
| Aspartic acid | 0.02 g |
| Glutamic acid | 0.10 g |
| Glycine | 0.01 g |
| Proline | 0.01 g |
| Serine | 0.01 g |
FAQ
Are sour pickles the same as fermented pickles?
Not necessarily. 'Sour' refers to the taste, which can come from either traditional lacto-fermentation (using salt and bacteria) or from quick pickling in vinegar. Fermented pickles often have more complex flavors and potential probiotic benefits.
Why is this version 'low sodium'?
The sodium content is reduced compared to standard dill pickles, which are typically very high in salt. This is usually achieved by using a modified brine recipe, but it's still important to check the nutrition label for the exact amount.
Can I use these in cooking?
Absolutely! They are excellent chopped into relishes, blended into sauces like tartar sauce, or used to make a tangy brine for meats. Their strong flavor holds up well in cooked dishes.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.11 kcal/g · 12% calories from protein · 1.2 g fiber · 1.1 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.78 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.