I can provide information on how different pickling methods might affect probiotics, but it's important to understand that pickling in oil is not typically a fermentation process conducive to probiotic growth.

1. Fermentation Process: Fermentation traditionally involves brining in water with salt, which creates an environment for beneficial bacteria to thrive, producing probiotics¹. In oil pickling, the environment is anaerobic, but the lack of an acidic and aqueous environment generally doesn't support the development of probiotics.

2. Oil's Effect on Probiotics: Oils tend to be antimicrobial, which can inhibit the growth of bacteria, including probiotics². When you pickle using oil as a primary medium, it is less likely to develop a significant level of probiotics compared to traditional water-based brining.

3. Safety Concerns: Moreover, pickling in oil without proper acidity can pose a risk for harmful bacterial growth, such as botulism³. This is why oil pickling is typically used for flavoring and preservation rather than for fermentation.

For enhancing probiotic content, it might be better to explore traditional fermentation methods using water and salt, allowing for the natural development of beneficial bacteria.