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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.
Fruit Jams and pickles for that matter have many corrosive compounds.(including weaker organic acids)Plastic containers are basically modified petroleum products, which are reactive towards these acids. So when you keep Jams or pickles in plastic containers , they tend to corrode the plastics , forming harmful inedible products. Glass on the other hand , doesn't get corroded by these weak acids and is hence a more suitable option. Views Â· View Upvotes.