Some pickles (like garlic) require a longer cure before eating. A few days in the fridge is probably sufficient. It also depends on thickness of the pieces. Thin slices or smaller chunks cure faster.
Note that many spices are good additions to the brine. Whole coriander, cumin, fenugreek, allspice, clove, juniper, mustard seed are fine choices. Also herb stems (parsley, cilantro, rosemary, etc.) give excellent flavor. Experiment to find what suits your taste.
Recipes developed specifically for low-sodium diets—so easy to use! Here's a quick guide. Ingredients are in boxes:
Recipes can have several ingredient boxes showing stuff needed for numbered step-by-step instrucions:
Not too complicated!
BTW when "salt" is an ingredient, it refers to KCl or "salt substitute", not NaCl in any form! Ask your doctor if that's OK, KCl may not be healthy for some people.