Fermented pickles (also called brined pickles and dill pickles) are prepared by soaking cucumbers in brine for several weeks. During this period, lactic acid bacteria that are salt tolerant, produce lactic acid from natural sugars in cucumbers (as the salt leaches sugars out from the cucumbers). A succession of microbes is involved. Streptococci start the process, producing acid. As the pH falls, types of Leuconostoc, Pediococcus and Lactobacillus grow, making more acid. Fresh-pack pickles are not fermented. hey are are prepared by soaking cucumbers in brine, then drained and covered with a boiling hot pickling solution containing vinegar and spices.
Excessive consumption could increase blood pressure because of high sodium content, cause bloating and diarrhea.