The Unione Italiana Food has released the rankings of pickled and preserved vegetables sold in Italy. Olives lead the ranking, selected by 67.2% of consumers who purchase pickled vegetables, including pickles and brine-preserved products. They are followed by dried tomatoes (49%), mushrooms (46.5%), artichokes (43.9%), spring onions and scallions (42.6%), peppers (39.0%), and eggplants (37.1%), all of which provide color and flavor. Cucumbers (28.5%) and zucchini (26.1%) are less popular since they are more difficult to combine. Individual glass vessels are priced at a few euros each; however, collectively they hold a total of 124,263 tons of vegetables, resulting in a turnover of €1 billion (2024 data). The raw materials are mostly Italian, with the exception of olives and peppers from Spain and mushrooms from Eastern Europe. Preserved vegetables are a culinary element of holiday meals: for 7 out of 10 Italians (77.1%), pickled, sweet and sour, or brined vegetables enhance festive dishes, often evoking family traditions, an essential component of Christmas recollections.