In order to explore the bacterial community structure and pathogenic bacteria composition in different pickles in AnNin County， Yunnan Province. High-throughput sequencing technology and traditional separation and culture methods were used to analyze the bacterial community structure and pathogenic bacteria composition of nine pickles samples. The experimental results showed that the bacterial community structure in the nine pickles samples was similar， but the relative abundance was quite different. Among them， Lactobacillus， Bacillus and Staphylococcus are the main genera of dominant bacteria， which play an important role in the formation of pickles flavor substances. In addition， 16S rDNA sequencing results of the isolated and cultured food-borne pathogens in pickles showed that some of the pathogens were detected in the nine pickles samples， mainly Listeria monocytogenes， Bacillus cereus， and Escherichia coli， Staphylococcus aureus and Salmonella. In conclusion， pickles in the market are prone to pathogenic bacteria， which may pose a certain safety risk.