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Sweet-sour pickle slices, low calorie, high sodium
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
4 slice (medium) of Sweet sour burger pickles (30 g) has 16 calories. That works out to 52 calories per 100 g. It contains 3.5 g of carbs, 0.2 g of protein, 0.1 g of fat and 0.4 g of fiber. Its 5.4 µg of Vitamin K covers 5% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 4 slice (medium) · 30 g
16
KCAL / 30G
Carbs
3.5g
· 1% DV
Protein
0.2g
· 0% DV
Fat
0.1g
· 0% DV
Fiber
0.4g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 89% · Protein 5% · Fat 6%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 16 kcal | |
| Total fat | 0.1 g | 0% |
| Saturated fat | 0.01 g | 0% |
| Trans fat | 0 g | |
| Sodium | 234 mg | 10% |
| Total carbohydrate | 3.5 g | 1% |
| Fiber | 0.4 g | 1% |
| Protein | 0.2 g | 0% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 4 slice (medium) | 30 g | 16 kcal |
| 2 slice (thin) | 15 g | 8 kcal |
| 1 serving (small) | 20 g | 10 kcal |
| 1 serving (medium) | 35 g | 18 kcal |
| 0.25 cup (chopped) | 40 g | 21 kcal |
| 6 slice (thick) | 45 g | 23 kcal |
| 1 serving (large) | 60 g | 31 kcal |
| 1 piece (whole) | 65 g | 34 kcal |
| ½ cup (chopped) | 80 g | 42 kcal |
| 100 g | 100 g | 52 kcal |
Calculated from 52 calories per 100 g.
Sweet-sour burger pickles are usually sliced cucumbers preserved in a vinegar brine sweetened with sugar. Their thin slices and sweet-tangy flavour are designed to work well in burgers and sandwiches.
Sweet-sour burger pickles have a noticeable sweet-and-tangy taste, while dill pickles are typically more sour and savoury, with dill and sometimes garlic. Either can go in a burger, but they give it a different flavour.
To make sweet-sour burger pickles, pour a hot vinegar, water, sugar and salt brine over thin cucumber slices, then let them cool and refrigerate. Homemade refrigerator pickles are not shelf-stable, so keep them chilled.
Sweet-sour burger pickles add crunch and a sharp, tangy contrast to the rich patty, cheese and sauces. Their sweetness softens the acidity, making them a familiar topping in many classic burger styles.
They are similar, but not always identical. Both are sweetened cucumber pickles; bread-and-butter pickles often include onion and spices such as mustard seed, while sweet-sour burger pickles are commonly cut into thin slices for burgers.
Refrigerate sweet-sour burger pickles after opening and keep the jar tightly closed. Use a clean utensil to remove slices, and keep them covered by the brine to help preserve their flavour and texture.
The label’s storage instructions and use-by date are the best guide for opened sweet-sour burger pickles. Keep them refrigerated and discard them if you notice mould, an unusual smell or an unexpected change in appearance.
Thinly sliced dill pickles are an easy substitute for sweet-sour burger pickles, though they taste less sweet. Fresh cucumber adds crunch but not the same tang, so a little vinegar can help bring the flavours closer.
Freezing sweet-sour burger pickles is not recommended if you want them to stay crunchy. The cucumber slices tend to soften after thawing, so keep the jar refrigerated and use the pickles as directed on the label.
Yes. Briefly rinsing sweet-sour burger pickle slices under water can remove some salty brine from their surface, though it also washes away some flavour. Drain them well before adding them to a burger.
Vitamins
Vitamin K
5.4µg · 5% DV
Biotin
0.24µg · 1% DV
B5
0.04mg · 1% DV
B6
0.01mg · 1% DV
Minerals
Sodium
234mg · 10% DV
Copper
0.01mg · 1% DV
Manganese
0.02mg · 1% DV
Potassium ⭐
33mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 16 calories in 4 slice (medium) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Sweet sour burger pickles are thin cucumber slices preserved in a vinegar brine with sugar and salt. They are a familiar burger topping in fast-food and diner cooking, and are also easy to keep on hand for sandwiches at home.
Their crisp bite and tangy-sweet flavour cut through the richness of a burger, and they work just as well in toasted sandwiches or alongside grilled food. They are low in calories, though the brine makes them high in sodium. Use a modest handful if you are watching your salt intake, or briefly rinse and drain the slices to tone down their briny taste.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.01g
MONOUNSATURATED
0g
POLYUNSATURATED
0.01g
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Nutrition data compiled from USDA FoodData Central and scientific sources.