I did the fermented style this year in a 5 gal food grade bucket. Used a plate to keep pickles submerged. They came out awesome and my basement smelled good, but it didn';t stick . After pickles jarred and cleaned up, so scent at all. I usually did refrigerator jars, but these do taste better. The smell also has to compete w/ wine making scent, honey, pickles, drying onions and garlic. All good smells!!!
My one suggestion would be to take a few jars before you boil and can them and just place in frig. They will keep at least two months and will be very crispy. Boiling for storage takes some of the snap out of them. Taste greast, and will store for a year in cellar.