A recent study highlighted that 18% of surveyed Latvians engage in seasonal pickling of fruits and vegetables, considering this method beneficial for boosting their vitamin and mineral intake during the winter months, when access to fresh produce is limited. The practice is notably more common among older residents, whereas only 9% of younger individuals participate in such activities. Additionally, the study found that pickling and canning are less frequently practiced by those living in the capital, Riga, and in the Kurzeme region compared to other areas of Latvia.

In terms of freezing produce instead of pickling, nearly one-third of participants (27%) reported this practice, with older adults (35% aged 60 and over) being the most likely to freeze fruits and vegetables. The data indicates a notable regional variation, as only 23% of Riga residents freeze their produce, while Latgale has the highest rate at 33%. This disparity may reflect different cultural approaches to food preservation and consumption habits across different demographics.

Nutritionists advise moderation in consuming pickled products due to the potential reduction in nutritional value during processing, particularly concerning water-soluble vitamins. Furthermore, many pickled items contain high levels of salt and sugar, which can pose additional health risks when consumed in excess, highlighting the importance of being aware of dietary choices when opting for pickled foods.