The content of nitrite in diving pickles or pickled vegetables with short curing time is high. Nitrite is a commonly used food additive, which is used to keep the color of food and extend the shelf life. Excessive intake of nitrite will do harm to human health. The nitrite content of vegetables is the highest in the early stage of pickling, especially when salted. With the passage of time, the content of nitrite will gradually decrease and tend to be stable. Eating diving pickles or pickles with short curing time has higher nitrite content. Excessive intake of nitrite will lead to nitrite poisoning, causing headaches, nausea, vomiting, diarrhea and other symptoms. Long-term intake of excessive nitrite is also associated with an increased risk of some chronic diseases, such as gastric cancer and thyroid diseases.