Question

why is there no any rancidity in pickle ?

Answer 1

because preservatives like salt or sugar are used more in it..

Answer 2

Rancidity is first marked by an off odor. Any odor that runs the scale from ewww to a full-scale gak!, a reaction that causes a nose-wrinkle and a reflexive head flinch away from the jar is quite the red flag. If it smells bad enough to net the adjective of rancid, why would there even be a thought to EAT it?

Humans are wired to avoid things that smell, well, outright nasty. Why? There’s an excellent chance if we hold our nose and eat the suspect food anyway, the intestinal payback is going to be far nastier than the warning whiff.

Humans have used pickling in salt, vinegar, and occasionally oil for centuries as a method of preserving foods because the method was successful. Today’s sealed jars of pickles will easily sit up to two years beyond the Best By date stamped on the jar lid. In short, it takes quite a transition of poor storage to flip pickled food into rancid.

So, if the contents of the jar smells bad enough to be labeled rancid, I don’t want to consider what level of invisible nastiness is lurking in the contents. Yes, rancid pickles are bad for the health. Bad, bad, BAD.