Cucumbers that have been left to ferment in their own lactic acid bacteria along with water and salt become sour and create authentic probiotic-rich pickles; they are a great source of probiotics. These pickles are not stored on a shelf in the supermarket like pickles made with vinegar, but rather, are found in the refrigerated section. They're low in calories, high in vitamin K, and make for a satisfyingly crunchy snack.

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