If you are interested in making pickles with less salt, then you should consult Guide 6 of the USDA Complete Guide to Home Canning.
When it comes to fresh-packed pickles, cucumbers acidify quickly with vinegar. These pickles can be safely prepared with reduced or no salt, but the quality may be lower in both texture and flavor. You should start out making small quantities first to make sure you like them.
When it comes to salt in fermented sauerkraut and brined pickles, the salt is what gives the characteristic flavor and is also key to the texture and safety of the overall product. Fermented foods rely on salt to grow desirable bacteria while preventing the growth of others. You should never try to make sauerkraut or fermented pickles by simply cutting back on salt.