I have never pickled anything at home before, but I love pickles!
I like pickles too!  By that I specifically mean pickled cucumbers, because pickling itself is the process, not the end result.  East Asians pickle lots of things.
Those are the kind of pickles that I like.
Gherkins (pickle cucumbers) are a staple of summer cuisine, and a great store of food for winter months.  They're even low-carb too!
That is great, because I love them.
Of course, the act of pickling is unpleasant to the cucumber, which is what Shakespeare meant when he mor eor less invented the phrase "to be in a pickle."
How long does the process take?
Pickled cucumber
A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, Australia, South Africa and New Zealand) is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. Pickled cucumbers are often part of mixed pickles.
Historical origins.
It is often claimed that pickled cucumbers were first
pickles in a mixture of Kool-Aid and pickle brine.
Nutrition.
Like pickled vegetables such as sauerkraut, sour pickled cucumbers (technically a fruit) are low in calories. They also contain a moderate amount of vitamin K, specifically in the form of K. 30-gram sour pickled cucumber offers 12–16 µg, or approximately 15–20%, of the Recommended Daily Allowance of vitamin K. It also offers , most of which come from carbohydrate. However, most sour pickled cucumbers are also high in sodium; one pickled