Is Kosher sliced dill pickles Vegan?

The Ingredient Breakdown

When determining if a processed food is vegan, we have to look beyond the obvious vegetables. For Kosher sliced dill pickles, the ingredient list is surprisingly straightforward, but a few items warrant a closer look for the strictest vegans.

The base ingredients—cucumbers, water, vinegar, and salt—are unequivocally plant-based. Vinegar is produced through the fermentation of grain alcohol, making it safe for vegans. However, the additives often cause confusion. Natural flavors is a broad term that can technically hide animal derivatives, but in the context of pickles, these are almost exclusively derived from dill and garlic oils.

The most controversial ingredient on the list is Polysorbate 80. This is an emulsifier used to keep the spices and oil suspended in the brine. While Polysorbate 80 can be derived from animal fats (specifically glycerol from tallow), the commercial version used in food products is synthesized from ethylene oxide and isobutyric acid, making it chemically vegan. Finally, calcium is used as a firming agent (calcium chloride) and is mineral-based, and turmeric is a plant root used for that signature yellow hue.

Nutritional Value

Kosher sliced dill pickles are a low-calorie food, making them a popular snack for those monitoring their intake. A standard serving typically contains fewer than 5 calories, which effectively rounds down to zero for most diet tracking purposes.

Because they are pickled in a salt brine, the sodium content is the primary nutritional concern. They can contain anywhere from 200mg to 350mg of sodium per serving. If you are on a low-sodium diet, you should consume these in moderation. Fortunately, they contain almost no sugar and 0g of fat, which makes them an excellent keto-friendly and weight-loss option compared to sugary snacks.