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Pickled Vegetables Calories
Pickled vegetables are made by fermenting assorted vegetables in a salty, acidic brine. They provide probiotics, are low in calories, and contain fiber and vitamin C.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Pickled Vegetables (50 g) has 9 calories. That works out to 18 calories per 100 g. It contains 1.8 g of carbs, 0.4 g of protein, 0.1 g of fat and 0.8 g of fiber. Its 9 µg of Vitamin K covers 8% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Pickled Vegetables Nutrition Facts
Selected: 1 serving (medium) · 50 g
9
KCAL / 50G
Carbs
1.8g
· 1% DV
Protein
0.4g
· 1% DV
Fat
0.1g
· 0% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 74% · Protein 16% · Fat 10%
Pickled Vegetables nutrition facts table · 1 serving (medium) (50 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 9 kcal | |
| Total fat | 0.1 g | 0% |
| Saturated fat | 0.02 g | 0% |
| Trans fat | 0 g | |
| Sodium | 400 mg | 17% |
| Total carbohydrate | 1.8 g | 1% |
| Fiber | 0.8 g | 3% |
| Protein | 0.4 g | 1% |
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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How Many Calories in 1 Serving of Pickled Vegetables?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 50 g | 9 kcal |
| 1 tablespoon (medium) | 15 g | 3 kcal |
| 1 slice (thin) | 20 g | 4 kcal |
| 1 piece (small) | 30 g | 5 kcal |
| 1 slice (thick) | 40 g | 7 kcal |
| 1 piece (large) | 60 g | 11 kcal |
| 100 g | 100 g | 18 kcal |
| 1 serving (large) | 100 g | 18 kcal |
| 1 cup (medium) | 120 g | 22 kcal |
| 1 pack (medium) | 200 g | 36 kcal |
Calculated from 18 calories per 100 g.
Frequently Asked Questions About Pickled Vegetables
Are pickled vegetables fermented?
Some pickled vegetables are fermented, while others are preserved in vinegar. Fermented vegetables develop their sourness through bacteria in the brine; vinegar pickles get their acidity from added vinegar and may not contain live cultures.
How do you make pickled vegetables?
To make pickled vegetables, pack clean vegetables into a jar and cover them completely with brine. Fermented versions rely on salt and time, while quick vinegar pickles use an acidic vinegar solution; follow a tested recipe for safe proportions.
Are pickled vegetables good for gut health?
Live, unpasteurized fermented vegetables can contain beneficial bacteria, but vinegar pickles and heat-treated products may not. Pickled vegetables can add variety to meals, but they are not a substitute for a varied diet with other sources of fiber.
Why are pickled vegetables cloudy?
Cloudy brine can be a normal result of fermentation, especially when beneficial bacteria are active. Discard the vegetables if the cloudiness comes with a foul smell, slimy texture, or fuzzy mold rather than assuming every cloudy jar is spoiled.
Why do pickled vegetables get soft?
Pickled vegetables can turn soft if the vegetables were old, the brine was incorrectly prepared, or the jar fermented in excessive heat. Use fresh produce, keep it submerged, and store the jar away from direct sunlight.
Do pickled vegetables need to be refrigerated?
Refrigerate opened pickled vegetables and keep them beneath the brine, using a clean utensil to serve them. Unopened shelf-stable jars can be stored as directed on their packaging; homemade versions may need refrigeration from the start.
Should you rinse pickled vegetables before eating them?
You do not need to rinse pickled vegetables before eating them. A quick rinse can remove some salty brine if you prefer a milder taste, though it also washes away some of their sour, seasoned flavor.
Are pickled vegetables high in sodium?
Pickled vegetables can be high in sodium because salt is used in the brine. If you need to limit sodium, choose a lower-salt option when available, eat a smaller serving, or rinse the vegetables before eating.
Can you cook with pickled vegetables?
Yes, you can add pickled vegetables to cooked dishes, sandwiches, or stews for a tangy flavor. Heating them will reduce or destroy live cultures in fermented pickles, so add them after cooking if preserving those cultures matters to you.
Can you reuse the brine from pickled vegetables?
You can use leftover brine to flavor dressings or marinades, but do not rely on it to safely pickle a fresh batch of vegetables. Its saltiness and acidity may have changed, and it may carry microbes from the original jar.
Pickled Vegetables Vitamins & Minerals
Vitamins
Vitamin K
9µg · 8% DV
Vitamin C
3.5mg · 4% DV
Biotin
0.5µg · 2% DV
B2
0.02mg · 2% DV
Minerals
Sodium
400mg · 17% DV
Phosphorus
13mg · 2% DV
Copper
0.02mg · 2% DV
Calcium
15mg · 2% DV
Potassium ⭐
35mg · 1% DV
Pickled Vegetables Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Pickled Vegetables
To burn the 9 calories in 1 serving (medium) (50 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.
What is Pickled Vegetables?
Pickled vegetables are vegetables such as cucumbers, cabbage, peppers or carrots preserved in a brine. Depending on the recipe, they may be fermented in salted water or preserved with vinegar; the exact mix and method vary widely around the world. In Turkey, mixed pickles and individual varieties like cabbage or pepper are familiar accompaniments to home cooking.
Their sharp, tangy flavour and often-crisp bite make them a lively side for meals, sandwiches or rice and bean dishes. They are low in calories and provide some fibre; naturally fermented versions may also contain live cultures. Because the brine can taste quite salty, serve a modest portion or briefly rinse the vegetables if you prefer a milder, less salty bite.
How Nutritious Is Pickled Vegetables?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
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.
Is Pickled Vegetables Processed?
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.
Does Pickled Vegetables Contain Allergens?
No known major allergens
Which Diets Is Pickled Vegetables Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Pickled Vegetables Fat Profile
SATURATED
0.02g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.05g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.