Here's a recipe I use called Dill Pickles by the Quart:

1 quart pickling cukes
1 clove garlic
1 red hot dried pepper (I omit this)
2 Tbs white vinegar
1 Tbs pickling salt
2 fresh dill heads

wash cukes and place into a hot sterilized quart jar. add the remaining spices.
Fill with boiling water (1/2" headspace) seal and store in the fridge. Ready to
eat in 6 weeks.

Andrea's 3-Day Deli Dills

1 gallon small pickling cukes
8 cups water
1/4 cup pickling salt
4 cloves garlic
4 bay leaves
6 dill heads
2 Tbs dill seeds
8 grape leaves

Wash cukes, remove blossom ends. Fill a gallon jar with the cukes.Combine the
water and salt to make brine, stir to disolve the salt. Add the remaining
ingredients to the jar of cukes. Pour in the brine. Cover with a weight to keep
the cukes under the brine. Store at room temperature. If a scum forms remove it
daily.
These pickles are ready in about 3 days. Pour off hthe brine, bring to a boil
and allow to cool.Pack the cukes into clean quart jars. Pour the brine over the
cukes then store in the refrigerator.

Half sours are not acidic enough for processing so must be kept in
refrigerator.

Ingrid