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Pickled red onion in jar Photo Credit Azurita/iStock/Getty Images. The process of pickling vegetables involves fermentation, often facilitated with the addition of vinegar. The high acid content of pickled vegetables discourages spoilage, which is one reason pickling was popular before the advent of refrigeration.Canned vegetables lose some, but not all, nutrients during the pickling process. Cucumbers are a popular vegetable for pickling.Artichokes, asparagus, beets, cabbage, carrots, cauliflower, celery, green beans, green tomatoes, peppers, okra and onions also respond well to pickling.ickled red onion in jar Photo Credit Azurita/iStock/Getty Images. The process of pickling vegetables involves fermentation, often facilitated with the addition of vinegar. The high acid content of pickled vegetables discourages spoilage, which is one reason pickling was popular before the advent of refrigeration.
Cooking foods like fruits, vegetables and grains destroys some of the vitamins and minerals they contain. However, the European Food Information Council points out that most foods require at least some preparation in order for our bodies to digest them, and that cooking can actually increase the nutrient content of some items.