Pickles are fat-free and low in calories, but they are also low in most other nutrients, except for sodium. A 100gm of serving of bread and butter pickles contains 457 milligrams of sodium, or nearly 20% of the recommended daily limit. Most pickles are high in sodium, so it is important to limit consumption. People with high blood pressure or cardiovascular health issues may want to avoid pickles. The main benefit of pickles is that some pickles contain beneficial bacteria. People use brine to make pickles. Brine is water mixed with salt or an acid, such as vinegar. Fermented brine contains good bacteria that may improve health, but only some brines go through the fermentation process. Fermented pickles act like probiotics, protecting the body’s microbiome and supporting the growth of healthful bacteria in the gut. The stomach contains millions of bacteria that help the body digest and absorb food. These bacteria may prevent yeast infections, and potentially aid the treatment of chronic stomach health issues. Fermented pickles are probiotic-rich, so they may help improve digestion and prevent minor stomach issues.