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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.
1 The nutrient loss for commercially-dried foods varies between 30 â 80% for vitamin C and 10 â 50% for vitamin A. 2  The variation is much greater for fresh food purchased from the store and preserved at home.3  Pre-treatments before the drying process can help retain some vitamins, but destroy others. few important points 1  â. The moment fresh food is cut open and exposed to the elements, nutrient loss occurs. 2  For instance, beta-carotene (a precursor to vitamin A) and vitamin C (Ascorbic acid) both diminish when food is dried.