I enjoy both a canned pickle, with its distinct tangy flavour profile, and a complex, crispy fermented pickle. When it comes to health benefits of this tasty green treat, the fermented version outweigh the canned version by a lot.

Nearly every culture around the world has their own fermentation and canning culture – and nearly every food has at some point in history been prepared by using fermentation or canning. Some have been around for 10 000 years.

Canned Pickle

Both versions, canned and fermented, are ways of preserving vegetables, any vegetable, not just pickles. While most canned vegetables involve some form of acid, like vinegar (I use apple cider vinegar) salt and sugar, the ladder, I can honestly say, I have never used for canning. I don’t find it necessary, in my opinion the flavour of the vegetable is more heightened and the addition of sugar kind of ruins that for me. The acid from the vinegar and the heating in the canning process can make a jar last for years, with no refrigeration needed, unless you open the jar, then it needs to be stored in the fridge. But this process also kills off any good bacteria on and in the vegetable, making the nutrient value go down significantly.

Fermented Pickle

The fermented version of pickles, where the pickle is naturally preserved via the fermentation process, while it has a lesser shelf life and needs to be refrigerated after a certain amount of time, it actually increases the nutrient availability and the amount of nutrients and offer probiotic benefits, which we know is so very beneficial for human health, not only the gut and digestion.

Texture

It’s also important to point out the difference in texture, because the canned pickle is heated, it has a softer texture than the fermented pickle, that is exposed to cold water. Which is a personal preference of course. I tend to add a canned pickled to my hummus, or grilled burger, and snack on or add some of the fermented pickles to my lunch and dinner.

Conclusion:

• Canned pickles are more about convenience and long shelf life, but lack probiotics and complex flavors.
• Fermented pickles are rich in probiotics, offer deeper flavor, and keep a crisper texture, making them a better choice for gut health and natural preservation.

Send off tip: Don’t through out the brine of any of them:

• The brine of the canned pickles works as a perfect marinade for your chicken or tofu, or make a salad dressing from it.
• The brine of the fermented pickles includes a tonne of probiotics and nutrients. Have shot of it with every meal!

Curious about bringing more ferment into your life? Check out my hands-on sourdough and fermentation classes —I’d love to support you. Book a free meet & greet call today and let’s explore what’s right for you.