Can I pickle and brine without salt?
Thanks for your reply.
I think I may have found the answer here. Apparently you can sous vide pickles to pasteurize them, and then leave them packed in vinegar so no bacteria can grow. As I read this, salt is just a flavoring agent here.
https://www.chefsteps.com/activities/make-crisp-flavor-packed-pickles-on-the-quick

Now, is there a way to make corned beef or pastrami without salt?