Pickles are cucumbers preserved in vinegar or brine, and they not only add a crunchy, tangy bite to foods but are also packed with vitamins and minerals. Pickles are almost all water, with very little fat or protein, but they have a high concentration of vitamins because of the brining process. Pickles contain phosphorus and folate and are an excellent source of the antioxidant beta-carotene, which helps reduce the risk of chronic conditions like age-related macular degeneration and type 2 diabetes. Fermented foods like kefir, kimchi, and miso help maintain gut health. While most pickles on store shelves are not fermented, you can find or make naturally fermented pickles at health food stores. Fermented pickles are rich in probiotics, which aid in digestion and disease prevention. Pickle juice may relieve muscle cramps and help stabilize blood sugar levels. However, pickles are high in salt, which can lead to high blood pressure, increasing the risk of heart disease, stroke, and diabetes. High salt intake is also linked to a higher risk of gastric cancer and osteoporosis.