Countertop pickles:
basic brine -- bring to a boil then cool to room temp to use
1 cup white vinegar
3 cups water
1 tablespoon canning salt
1 teaspoon sugar
Pack washed whole cukes, peeled garlic cloves to taste, and a head or two of dill in a jar and pour in enough brine to cover completely. Don't fill to the top as the level of liquid may rise as the pickles cure. You may need to place a weight or sealed container of water on top of the pickles to hold them under the surface of the brine. Leave these out on the countertop until the brine has penetrated to the center of the cukes (sampling them every day is half the fun). This will take 3-4 days for small pickles, somewhat longer for very large ones. When thoroughly pickled, store in the 'fridge. They keep for a looooong time once refrigerated, months. My mother used to can them this way, but I must warn you that there is not enough vinegar in this recipe to maintain the acidity level to assure they are safe for canning. I sometimes add mixed pickling spices or other spices or onions to each batch for variation.