The pickle method I used this year is a natural pickling based on a 5% salt brine. I got a lot of good feedback on these pickles! I did get one comment (from my Mom? I’m not sure) about how the pickles were salty.
I just ran across a blog post at NPR’s The Salt about fermented pickles and how they taste saltier than “quick” pickles which use vinegar. One of the “experts” mentioned in the article is Marisa McClellan, who writes Food In Jars, which is one of the blogs I follow. For the most part I agree with what Marisa says about salty pickles… expect I would say (more simply) that quick pickles simply don’t need to be as salty because it’s the vinegar that does the preservation.