Pickles are created in cold-water brine with salt, vinegar, sugar and spices. Because pickled fruits or vegetables aren’t heat-treated, their nutritional value stays intact. And the fermentation process produces probiotic bacteria, which contribute to digestive health.

If you’re concerned about sodium, pickles are not your pal. One small dill pickle contains 324 mg of sodium. Registered dietitian Marisa Moore recommends pairing pickles with potassium-containing foods. “Potassium blunts the effect of sodium in the body and helps control blood pressure.”