Pickling not only extends the shelf life of cucumbers, but it provides added health benefits. According to the USDA Agricultural Research Service and North Carolina State University, lactic acid fermented cucumbers contain a health-promoting compound called γ-aminobutyric acid (GABA). This compound has the potential to reduce blood pressure, improve decision making, reduce anxiety, and boost immunity.
The research also found that pasteurization during heat processing of the pickles did not break down GABA and remained stable over at least 6-months of storage time.
Besides cucumber pickles, other fermented foods that contain GABA include sourdough bread, soy sauce, yogurt, kefir, and certain cheeses.
