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What's the difference between "normal" pickles and ours? What makes fermented pickles so special? 🤔🥒 We get this question a lot. How a pickle is made determines whether or not it is a probiotic-rich superfood or simply a salty snack. Fermentation preserves vegetables with salt water brine. It produces a much different end result than pickling, which uses vinegar, sugar and/or heat canning methods to "cook" the pickles. A non-fermented pickle is a high sodium, often sugar-laden, dead cucumber floating in acidic vinegar with (sometimes) Yellow Dye 5, a food additive whose consumption has been researched to correlate to hyperactivity in kids, among other things. A fermented pickle is not cooked, rather it is raw and unpasteurized, alive and teeming with good bacteria. These good guy bacteria, a.k.a. probiotics, are defined as bacterial organisms that confer health benefits to their host and are absolutely essential to great health because they support your gut. Not all pickles are created equal indeed. We'll take the one on the right. 😍🥒 View our probiotic + fermented pickles at https://www.olivemypickle.com/collections/pickles/