These cucumbers are a very specific breed of cucumber that are grown to be smaller in size than a conventional cucumber, while also having thinner skin and smaller seed cavities. This gives pickles their salty taste and crisp texture. The lactic acid bacteria turns the sugars from the cucumber into lactic acid, which gives cucumbers their funky, sour flavor. This are also high in beneficial bacteria called probiotics, which are important for gut health. Cucumbers increase the content of an antioxidant called beta-carotene.