Discovering NC Agriculture is a social media series focusing on N.C. grown, raised, caught, and made commodities. Originally started in 2025, this series has been renewed to run for another year! Tune in each month to see how an N.C. commodity is grown, harvested, packed for consumer use and more. Learn nutritional value, find fun recipes to try, hear from local chefs who use that product, and other unique commodity facts throughout the series. We look forward to helping you better understand some of our N.C. commodities and how they impact your everyday lives!
Pickles make a great snack for kids and adults alike! Whether you put them on a sandwich or eat them straight out of the jar, pickles are a delicious addition to any meal. But are they good for you? Our Nutrition Marketing Specialist Freda Butner took a dive into the specifics. Check out her response!
“Pickles are a favorite of all ages. They are quick and easy to reach for as a snack without any preparation, or easy to add to sandwiches, salads, or a lunch box.
Shelf-stable pickles found in the grocery store aisle last a long time in the refrigerator because they are commercially processed and preserved in brine and vinegar. Buying them from the refrigerated section means they have been naturally fermented, meaning they contain live cultures of gut-friendly probiotics. Purchased either way, both contain vinegar, which can help with digestion.
While they are low in calories and have zero fat, most varieties are high in sodium, or the sweet ones have added sugar. Pay attention to serving size, as the sodium can add up quickly! Look for low-sodium or no-added-sugar varieties in case you can’t resist more than one or two – like me!
Pickles made from fresh-picked cucumbers contain vitamin K, which is their best nutritional feature. So, for those who shun other vitamin K-rich foods (think dark leafy greens), pickle snacking can support blood clotting, heart health, and bone health. You can’t argue with that!
Most jarred pickles (often labeled ‘fresh pack’) suggest refrigerating after opening, but the pasteurized ones post a very low risk of spoiling after opening because the high vinegar and salt content help preserve them. As a matter of fact, there are no known incidents of food poisoning from commercially prepared pickles and the very few that have been recalled by the FDA were imported. However, refrigeration is necessary for naturally fermented pickles (known as ‘cold-packed’) found in the deli case.
The point? If you happen to leave a jar of pasteurized pickles out overnight with the lid on, you don’t need to panic.
Leftover pickle juice makes great marinades, salad dressings, and even quick pickled onions, so recycle that deliciously flavored brine. If you want a crispy, high-quality pickle, think local and visit www.gottobenc.com to find the best.”
