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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.
One of the main concerns for nutrient loss associated with freezing seems to be related to the blanching process that oftentimes occurs prior to freezing. About 25% of the vitamin C and a greater percentage of folate are lost during the blanching process that occurs before foods are frozen.t's important to remember that these percentages of nutrient loss are very general and can be different with different foods. Nevertheless, as you can see from the numbers above, the freezing-connected loss of these water-soluble vitamins never comes close to outweighing the amount of vitamins retained.