Pickles: Fermented or Quick Cucumber Condiment

**Pickles** are cucumbers preserved either by **lactic fermentation in salt brine** or by **quick pickling in vinegar**. Fermented pickles develop beneficial acids and complex flavor; quick pickles are fast and bright.

- **Calories:** ~4–6 - **Carbs:** ~1 g - **Fiber:** ~0.3 g - **Sodium:** can be **high** (varies widely by brand/recipe) - Fermented pickles may contain **live cultures** if unpasteurized

- **Low-calorie** way to add big flavor and crunch - **Fermented** varieties can offer **probiotic** potential (if raw, unpasteurized) - Vinegar/brine adds **acidity** that can enhance satiety and balance rich dishes

- Often **high in sodium**—watch portions if managing blood pressure - Some jarred pickles are **pasteurized**, reducing live cultures - Vinegar and spices may trigger **heartburn** in sensitive individuals

- **Sandwiches & burgers:** classic dill spears or chips - **Boards & salads:** chop into **potato salad**, coleslaw, or grain bowls - **Relish & sauces:** tartar sauce, remoulade, pickle relish - **Cooking tips:** for fermented pickles, keep **submerged** in brine; store chilled; use clean utensils to avoid contamination

Pickles bring tang, crunch, and convenience—choose lower-sodium options and look for raw, unpasteurized jars if you want live cultures.