Super special pickled cucumber

Cucumber pickles are the most commonly consumed fermented vegetable in the United States, with Americans consuming more than 9 pounds of all types of pickles per person each year. Pickles are fat free, cholesterol free, low in calories, and a good source of vitamin K.
Sweet pickled cucumbers also tend to contain significantly less sodium than sour pickles. Pickles are being researched for their ability to act as vegetables with high probiotic content. Probiotics are typically associated with dairy products, but lactobacilli species such as L. plantarum and L.
Pickles contain a fairly high amount of sodium per serving, and an overage of sodium is linked to adverse health outcomes. “It's okay to eat pickles daily if you're balancing out their sodium content with fresh, low-sodium produce like fruit and leafy greens,” Largeman-Roth advises