Because of high sodium content, pickles have not enjoyed their rightful place in the nutrition pyramid.
But they are terrific nutritionally if sodium is of no concern: low in calories and teeming with probiotics.
Pickles made with traditional methods such as brine-curing or salt-curing contain significant concentrations of lactobacilli. However, many commercial products are preserved with sodium benzoate to prolong shelf-life, a process which kills helpful bacteria. So, it may be time for you to make your own pickles.
The video below which hails from The Food Channel will get you started.