Probiotic pickles are a common myth, Krish said. “Probiotic means the presence of microbes. For a pickle to survive decades, it has to have zero microbes. When you pickle in salt or acids, all bacteria is killed,” he explained, adding that such pickles can be called postbiotic.

A bit of terminology issue here, given that what the author is calling “pickle” is a dried and salted conservation method. Some pickles are however fermented, and they last ages because almost everything was killed - except lacto bacteria. And those are actually probiotic (for life, encouraging life) given that those bacteria will reproduce inside you. (And that’s good because they’ll outcompete harmful bacteria.)

Also… those pickles would be better described as abiotic (no life) than postbiotic (after life).

This article is just a sad reminder that I went to make a sandwich for dinner and discovered someone had consumed the last pickle and not out it on the shopping list.