since there is generally no heat involved in the pickling process it doesn’t significantly change the nutritional value of foods. this is particularly true if you start with raw veggies and keep the skin on since the skin often carries much of the nutritional value including the fiber. the fermentation process involved in pickling may even produce some health benefits since the healthy bacteria (probiotics) involved in the process can help keep your digestive system healthy. one possible nutritional downfall of pickling is the addition of salt which is key to the process. for that reason pickled beets and other vegetables are a good option to enjoy from time to time. but you don’t want to make them your go-to sources of veggies.
do foods that have been pickled -- like canned beets -- still maintain their original nutritional value?