If you get OAS then you may need a customized pickle recipe. Fortunately pickles are easy to make and almost any ingredient can be swapped out for something else. You'll have a different pickle but your pickles may be tastier than anything that comes from a store.
Home pickling can be probiotic--but doesn't have to be. Depending on what veggies you pickle it can save you time on cooking. It can also cut down on kitchen waste and save money.
Cucumbers - most of this guide will cover cucumbers because once you master that you can pickle almost anything else.
Time - it takes three weeks to turn a cucumber into a pickle. That's five minutes of actual effort followed by ignoring the thing on a shelf. Homemade pickles are good for three months.
Brine vs. Vinegar - these are two fundamentally different ways to make a pickle. Each has its advantages and disadvantages. This doc will discuss both.
Herbs and Spices - this part is very flexible. If you're allergic to one group just pick your favorites from another. Listing pickling spices by botanical family. Grape leaves and oak chips are added to lend tannins for crispness. Neither is intended to be eaten (nor is bay leaf, which is added for flavor).
Allium: garlic, chives, dried leeks
Apiaceae: dill, coriander, parsley
Piperaceae: peppercorns
Zingiberaceae: grains of paradise (substitute for peppercorns)
Cupressaceae: juniper berries
Brassicaceae: mustard seed
Lauraceae: bay leaf
Myrtaceae: allspice
Vitaceae: grape leaves
Fagaceae: oak chips
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