In fermented pickles salt is added to create a suitable environment for the friendly bacteria to leach out sugars and starches in the vegetable and transform them into acid. In a vinegar pickle, you're taking an acidic liquid, the vinegar, and submerging the vegetable in it. You don't need as much salt. You've also got the dominating vinegar flavor as the bulk of the taste which negates the saltiness. With salty pickles the salt is equal to or greater than the vinegar and it than becomes the dominating taste.
Simply Salty Pickle Recipe
Vegetables such as cucumber, sweet pepper, green tomato, green beans. This is a simple process which will work well with basically any vegetable
1 gallon Water
1 Cup Pickling Salt
1 Cup Vinegar
1 Cup Sugar
Mix all ingredients together and bring to a boil in a non reactive pan or pot. See: Reactive vs. non-reactive Cookware.
Pour over packed vegetables already in the jar. Be certain that whatever vegetable you use are completely submerged, but also allow for at least 1/4 inch of headspace. Seal jars properly.
Allow pickles to age at least 1 week or longer.