The pickling and marinating process preserves all the nutrients and maintains the freshness and the nutritional value of the vegetables, while emphasizing their flavour and aroma.
Pickled and marinated vegetables play a key role in the culinary habits of the Mediterranean area, where these preparations are usually composed of sun-dried veggies and oil or vinegar preserved vegetables.
Some examples of oil preserved vegetables: tomato, carrots, artchokes, eggplants, asparagus etc.
Cucumber, capers, onion are better preserved in vinegar.
Olives are ideal in brine, a salt liquid solution naturally generated during time.
Still, they are produced in different ways all over Europe.
Every small can is the symbol of tradition and authenticity.
These products awake ancient flavors, a mix of popular tradition and sincereness.
The aromas, scents, and unmistakable tastes of eating genuine of yore call to mind the flavors of the ancient country life. These typical products in oil and vinegar are an excellent opportunity to strike a balance between taste and health.
Nutritional properties of pickled and marinated vegetables
The pickling process preserve all the nutrients and maintain the freshness and nutritional value of the raw vegetables while emphasizing their flavor and aroma.
The amount of fiber in pickled vegetables is usually about the same as cooked vegetables. Fat-soluble vitamins, such as A, D, E and K, are retained during pickling, just as they are when cooked.
The pickling process requires heat to can the vegetables. It is better to store them in a dark space. Oil and brine are like a natural storage properties, so once you open a can it is not required to keep it in the fridge.
In order to avoid a big quantity of salt, enjoy pickled vegetables on occasion in small quantities.