“This method of brine preservation of pickles leads to a large loss or destruction of most of the nutrients present originally in the cucumbers. The water-soluble constituents are leached out into the vinegar brine and are largely discarded in a desalting operation prior to packing into jars. The sugars are fermented mostly to carbon dioxide and acids. In studies, such pickles lost 100 percent of their vitamin C, and from 75 to 85 percent of their vitamin B complex. For some puzzling and unexplained reason, the beta-carotene content was higher in the pickles than in the fresh cucumbers, but not high enough to be of nutritional significance. The role of such pickles is their contribution of variety and zest to the diet rather than nutrients, whereas the lacto-fermented pickles have health-promoting features similar to those of other fermented foods.”

pg. 130, Probiotic Foods for Good Health: Yogurt, Sauerkraut, and Other Beneficial Fermented Foods

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