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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.
Answer. Hi Carol, As pickles are an acidic food, and acidic foods do not very readily support the growth of bacteria, chances are very, very slim that you could experience food poisoning. Acidic products (fruits, pickles, tomatoes) have a quality shelf life of approximately 1 and 1/2 years.As your pickle relish was 3 years past this quality date, chances are the bitter taste you experienced was a quality deterioration-not a food borne illness.nswer. Hi Carol, As pickles are an acidic food, and acidic foods do not very readily support the growth of bacteria, chances are very, very slim that you could experience food poisoning. Acidic products (fruits, pickles, tomatoes) have a quality shelf life of approximately 1 and 1/2 years.