Are Vinegar Pickled Vegetables Good for You?

Vinegar pickled vegetables from the store are generally high in sodium and do not have the probiotics necessary to make them good for you, if you are consuming them in large quantities. Although, this will be different if you are using homemade vinegar that did not go through a sterilization process.

Pickling food is a time-honored tradition that goes back hundreds of years. Still, some people only think of cucumbers when they hear the word “pickles,” even though you can use just about anything to make this condiment.

Some pickles are fermented in a brine that includes healthy bacteria, making them a nutritious supplement to one’s diet.

Now, all vegetables have health advantages but, after spending so long in acidic pickling vinegar, are they still good for you? If so, what unique benefits or advantages do they offer? We’ll examine the answers to those questions in this article and give more details on pickling with beetroot, onions, and more.

Why Are Vinegar Pickled Vegetables Good for You?

Using homemade vinegar that you have nurtured from a starter is better than using general store-bought vinegar for your pickles, if you are planning to preserve good bacteria for consumption.

One of the most significant advantages of general store-bought vinegar pickled food is its significantly increased shelf life. These vinegar pickled foods may survive up to two years without the use of refrigeration.

Another significant advantage of pickling is the ability to tailor veggies to your preferences and include more of them in your diet. After the pickling procedure, you will still receive minerals and vitamins in your food.

Pickling’s main health advantage is that it raises the quantity of beneficial intestinal bacteria in your gut. These bacteria are in charge of metabolizing food and assisting digestion. If your stomach lacks healthy gut flora, you may experience various digestive difficulties, such as stomach pains, discomfort, and diarrhea.

Pickles and other fermented foods are good for your gut because they contain probiotics. The probiotic effects come from lactic acid, produced from carbohydrates in vegetable fermentation. Commonly, a healthy microbiome has far-reaching effects, from facilitating digestion and immunity to influencing one’s body weight. The takeaway is that putting pickles in your hot dog could be a healthy choice at the barbecue. Pickles are a good source of vitamin A, but they also provide vitamin K, which may lower the risk of osteoporosis by keeping calcium levels stable.

RELATED  Fermented Green Papaya. Recipe and How to Ferment Papaya
Are Vinegar Pickled Vegetables Good...
Are Vinegar Pickled Vegetables Good for You?

What Vegetables are Best for Pickling With Vinegar?

In addition to cucumbers, various vegetables work well for pickling. The list includes asparagus, onions, bell peppers, beets, blueberries, carrots, cauliflower, cherries, fennel, grapes, ginger, green beans, mushrooms, parsnips, radishes, ramps, peaches, rhubarb, squash, tomatoes, turnips, strawberries, and watermelon. The list is exhaustive.

Best Store-bought Organic Bacteria-friendly Vinegar;

Unlike most fermented vegetables, cucumber pickles are especially prized if they are crisp. Therefore, using grape leaves for pickling cucumbers is a must as we have explained in our post: Why use grape leaves for pickles? Substitutes and Where To Buy.

How to Make Pickling Vinegar for Beetroot

pickling-vinegar-for-beetroot
Pickling Vinegar For Beetroot

You can make this straightforward recipe for pickled beets at home in a flash. Choosing the best vinegar might leave you confused and frustrated, and you’re likely to receive conflicting advice depending on who you ask. Pickling’s cardinal rule is that the more acidic the vinegar is, the longer the pickles will last. Therefore, a 6% content mixture of malt and white vinegar is ideal when pickling vinegar for beetroot if you want to enjoy your treats all year-round.

Pickling with beetroot takes just a few hours, but if you want to preserve it for as long as possible and maximize its flavor, health benefits, and shelf life, you should do it for at least two to three weeks.

Over medium heat, in a small saucepan, combine the thyme, vinegar, sugar, seeds, peppercorns, salt, and 2/3 cup of cold water. To dissolve sugar, stir for two to three minutes over low heat. Add vinegar mixture to a container. Seal. Cool to room temperature. Let the flavors mix overnight in the fridge, then serve.

When stored in a cool, dark place out of direct sunlight, pickled beetroot has a shelf life of up to a year. After opening a jar, store it in the fridge and consume it within three months though we doubt it will last that long. Pickling with beetroot is simple and a great way to enjoy a delicious snack.

RELATED  Spicy Lacto Fermented Pickled Zucchini [RECIPE]

How to Make Pickling Vinegar for Onions

pickling-vinegar-for-onions
Pickling Vinegar For Onions

You’ll need red onions, water, white vinegar, cane sugar, and sea salt to make pickled red onions. To begin, slice the onions thinly and place them in two jars. Then, warm the vinegar, water, cane sugar, and salt over moderate heat, stirring until the sugar and salt dissolve. This won’t take more than a minute!

Let the brine cool a bit, then pour it over the onions. Let the jars reach room temperature before putting the lids in the refrigerator. When they are bright pink and soft, your onions are ready to eat. This may take anything from an hour to an entire day, depending on the thickness of your onions. You can keep them in the fridge for up to 2 weeks.Now that you know how to make pickling vinegar for onions, you can change it up a bit by adding a few garlic cloves to the jar. You can also combine white wine, rice wine vinegar, and cider vinegar. But even though these variations are great, you don’t have to use them. Your quick pickled onions will still be delicious if you follow the basic recipe.

How to Make Pickling Vinegar for Zucchini

pickling-zucchini-recipe
Pickling Zucchini Recipe

Pickling zucchini is a little different from pickling other vegetables. If you have sliced the zucchini beforehand, the pickling zucchini recipe will only take a few minutes. It does take time to drain the zucchini of its excess water. The thickness of your slices is something to keep in mind too. 

  1. Place a strainer over a basin to capture the liquid, then toss the zucchini, onion, garlic, and salt together.
  2. Cover the jar and place it in the fridge for at least two hours. Have a little fun and toss it about every so often. The objective is to squeeze every last drop of water from the zucchini. After removing excess water, shake the zucchini dry. Now is the time to dry out the zucchini completely.
  3. Combine your favorite seasoning, including chilli pepper, dill, and mustard seeds, in a 1 liter jar.
  4. Mix the sugar with vinegar in a small bowl over medium heat. For the sugar to dissolve, bring it to a boil and keep going for a few moments while stirring.
  5. Pour liquid mixture over your ingredients in the jar then close it. Put in the fridge after cooling down.
RELATED  Dill vs Sour Pickle: Differences and Varieties Explained

Lo and behold: that’s how to make pickling vinegar for zucchini! You now have a week to enjoy the delicious pickles.

If you enjoy adding spices to your pickling brine, it might be worth visiting our article on what is spiced pickling vinegar for more recipe ideas.

Are Vinegar Pickled Foods Good for You Summary

Pickling newly picked produce is an excellent technique to preserve its taste, texture, and color for later use. According to experts, food safety is the most crucial item to consider when fermenting foods at home. If you want to keep your food safe from microorganisms that might make you sick, follow the recipe’s directions and do it properly.

To make quick pickles, bring vinegar and water to a boil with salt and spices like garlic cloves and whole white pepper for a great kick, then pour the liquid over your vegetables and refrigerate them in tightly sealed containers like a Mason jar until they are cold and ready to serve. Refrigerate and use them within two weeks, as the Center for Food Safety recommends. These are the basics for anyone who wants to make fermented pickles. So whether it’s pickling vinegar for beetroot, onions, or zucchini — you’re good to go!

Here’s to answer the question: are vinegar pickled vegetables good for you? Well, as long as you don’t go overboard, we’d say pickled foods can be a healthy element of a balanced diet. Try them as a side dish, condiment, or snack to add flavor to your healthy meals without blowing your calorie or the macro count.

Photo of author

Eve MayHew

Eve Mayhew is a stay-at-home Mum, graphic designer and wife who takes more of a relaxed and practical approach to her lifestyle. She prefers to live a more stress-free life and enjoys food and drink in moderation by counting her blessings rather than counting the calories or feeling guilty over the odd soft drink or fast food fix every now and then. (Contact Author)