100% fermented pickles without vinegar are a better source of probiotics than lightly fermented pickles.

“One of the things that I think is a pitfall in choosing fermented foods is, you can go down the canned food aisle and there's this huge section of pickles, and jars that are canned. Those are not fermented foods. Those are are cucumbers that they've put in a acidic acid and vinegar to reconstitute that fermented flavor, but there's no live microbes involved in that. And even sauerkrauts in the canned food aisle, even if they were naturally fermented, quite often they're not. Quite often they're just brined in vinegar. But even if they are naturally fermented, all the microbes are killed prior to canning or during the process of canning.”