Calories in Pickles: Nutritional facts (Carbs, Fiber, Protein, Fat) for Pickles Types

100 grams of dill pickles contain 12 calories.

One kilogram (1000g) of dill pickles contains 120 calories.

One medium dill pickle (65g) contains 8 calories. One large dill pickle (135g) contains 16 calories. One small dill pickle (35g) contains 4 calories.

Pickles, particularly fermented varieties, can offer some potential health benefits, including:

• Source of Probiotics (Fermented Varieties): Naturally fermented pickles (not those made with vinegar brine alone) contain beneficial probiotic bacteria. These live microorganisms can support digestive health by improving the balance of gut microbiota. (Marco ML, Heeney D, et al. 2017. Health benefits of fermented foods: microbiota and beyond)
• Contain Antioxidants: Cucumbers, the base for most pickles, contain antioxidants. While some may be reduced by processing, pickles retain some antioxidant activity which helps combat oxidative stress caused by free radicals in the body. (Murcia MA, Jiménez-Monreal AM, et al. 2009. Antioxidant activity of minimally processed (in modified atmospheres) cucumber)
• May Help Regulate Blood Sugar: Some studies suggest vinegar, a key component in many pickle brines, may help improve insulin sensitivity and moderate blood sugar spikes after meals, although the amount in a typical pickle serving is relatively small. (Johnston CS, Kim CM, Buller AJ. 2004. Vinegar improves insulin sensitivity to a high-carbohydrate meal in subjects with insulin resistance or type 2 diabetes)
• Source of Vitamin K: Pickles provide Vitamin K, an essential nutrient for blood clotting and bone health. A 100g serving of dill pickles offers a notable amount (14% DV). (National Institutes of Health, Office of Dietary Supplements. Vitamin K Fact Sheet for Health Professionals)
• Electrolyte Replenishment (Pickle Juice): The brine (pickle juice), rich in sodium and potassium, is sometimes consumed by athletes to help replenish electrolytes lost through sweat and potentially alleviate muscle cramps. (Miller KC, Mack GW, Knight KL. 2010. Electrolyte and plasma changes after ingestion of pickle juice, water, and a common sports drink)
• Low in Calories and Fat: Plain dill pickles are very low in calories and contain negligible fat, making them a potentially satisfying crunchy snack for calorie-controlled diets (when sodium is monitored).

The primary downside of pickles depends on the preparation method. The downsides of pickles are shown in the list below:

• High Sodium Content: Most commercially available pickles are packed in a brine solution containing large amounts of salt. Excessive sodium intake contributes significantly to high blood pressure, increasing the risk of heart disease, stroke, and kidney problems. A single large dill pickle can contain over half the recommended daily sodium intake for some individuals. Choosing low-sodium varieties or consuming very small portions is necessary. Fresh cucumbers are a very low-sodium alternative. (Appel LJ, et al. 2011. Dietary approaches to prevent and treat hypertension: a scientific statement from the American Heart Association)
• High Sugar Content (Sweet Varieties): Sweet pickles, like bread-and-butter or candied varieties, contain significant amounts of added sugar, contributing empty calories and potentially impacting blood sugar levels negatively. Dill or sour pickles are lower-sugar alternatives. Suggested consumption of sweet pickles should be minimal, treated as a condiment rather than a vegetable serving.
• Potential for Bloating/Digestive Discomfort: The high sodium content can cause water retention and bloating in some individuals. Fermented pickles, while beneficial for some, might cause gas or bloating in others initially due to the probiotic activity.
• Acidity: The vinegar brine makes pickles acidic, which could potentially erode tooth enamel over time with frequent consumption or exacerbate symptoms of acid reflux or heartburn in susceptible individuals.

Yes, dill pickles offer some benefits like Vitamin K and antioxidants from the cucumber base, and fermented versions provide probiotics beneficial for digestive health. They are very low in calories and fat. But the extremely high sodium content in most pickles poses a significant risk to heart health by potentially raising blood pressure. Sweet pickles add the negative impact of high added sugar. While pickle juice has niche use for electrolyte replacement, the overall health profile requires strict moderation. For most people, pickles are not a health food but can be enjoyed occasionally in small amounts as a flavorful, low-calorie condiment or snack, provided sodium intake is carefully managed within the context of the overall diet.

No, sweet pickles are generally not considered good for you, especially when consumed regularly or in large amounts. While they originate from cucumbers like dill pickles, the sweet pickles nutrition profile is significantly altered by the addition of large quantities of sugar during processing. This high sugar content contributes empty calories, can lead to blood sugar spikes, and over time, excessive sugar intake is linked to weight gain, increased risk of type 2 diabetes, and cardiovascular problems (Malik VS, Hu FB. 2019. Sugar-Sweetened Beverages and Cardiometabolic Health: An Update of the Evidence). While they might retain trace amounts of vitamins or minerals from the cucumber, these benefits of sweet pickles are minimal and heavily outweighed by the negative health impacts of the added sugar. Research consistently advises limiting added sugar intake for better health outcomes (World Health Organization. 2015. Guideline: Sugars intake for adults and children). Compared to dill or sour pickles, sweet pickles are a much less healthy choice. Consumption should be infrequent and limited to small condiment-sized portions.

Pickle calorie content varies dramatically based almost entirely on sugar content. Dill pickles, Kosher dills, sour pickles, and half-sours, which contain little to no added sugar, are extremely low in calories, ranging from 10 to 15 calories per 100g serving. Their calories come mainly from the minimal carbohydrates present in the cucumber itself. In stark contrast, sweet pickle varieties, such as bread-and-butter pickles, contain significant amounts of added sugar in their brine. This results in a much higher calorie count, typically ranging from 90 to 120 calories or more per 100g, making them the highest calorie pickle type by a large margin.

No, pickles do not have zero calories, although some types are extremely low in calories. The idea that pickles have zero calories often stems from labeling regulations and very small serving sizes. FDA labeling rules permit foods with fewer than 5 calories in a pickle serving (or any food serving) to be labeled as containing 0 calories. Since a single small pickle slice or even a small whole gherkin might fall below this threshold, the packaging might state "0 calories." However, pickles are made from cucumbers, which contain carbohydrates, a small amount of protein, and trace fat, all contributing some calories. A 100g serving of dill pickles contains 12 calories. Therefore, while exceptionally low, pickles are not truly zero calories, especially when consumed in larger quantities than a single tiny slice.

The origin of pickling dates back thousands of years as a method of food preservation. Archaeological evidence suggests cucumbers were first pickled in Mesopotamia around 2400 BCE, using brine (salt water) to preserve them for long journeys and off-seasons. The technique spread through trade and migration across ancient civilizations, including Egypt, Greece, and Rome, where pickled cucumbers were valued by figures like Cleopatra and Julius Caesar. Pickling allowed vegetables to remain edible for months, crucial before refrigeration. Different cultures developed unique pickling methods using salt, vinegar, spices, and sometimes fermentation. 

A well-known pickle variation is the Dill Pickle. While pickling cucumbers was ancient, the specific use of dill as a primary flavoring agent became strongly associated with Eastern European Jewish communities. Immigrants brought these traditions to America, particularly New York City, in the late 19th and early 20th centuries. The combination of cucumbers, brine, garlic, and copious amounts of dill created the distinct "Kosher Dill" pickle (though not always certified Kosher, the name stuck due to the style). These became a staple in Jewish delicatessens, often served alongside sandwiches like pastrami on rye, and their popularity eventually spread throughout the United States, making the dill pickle the most common type consumed today.