My mother made these things and she more than likely got the formula from the Kerr or Ball book.
In pickling the only thing you need to worry about is the acid content.
You can ad hot pepper or add more or less sugar as your tastes dictate.
A pinch of salt is added to stop fermentation.
this can go up or down considerably as to your taste.
If you don't like the sweetness of the pickles then just cut back on the sugar and taste the brine.
I remember many times how my mother and I would make pickles and adjust the spices to our taste as none of them were right on as to our liking.
Just experiment and you will find the flavor you want and then it will be yours from now on.
Remember a recipe of any kind is just a starting point.
I hope this helped as a good pickle is a beautiful thing to behold.
Worth