I love a good half-sour dill pickle that goes crunch!

Here's the recipe I've been using at home...

2 lbs of fresh pickling cucumbers (must be firm & w/o blemishes, remove stems & ends)
a nice handfull of fresh dill
3 cloves of garlic, cracked
1 tablespoon mustard seed
1 teaspoon of whole peppercorns
2 bay leaves
2 fresh grape leaves

Pack cukes and seasonings into a glass, ceramic, or plastic container and cover with a cool solution of 4 parts water to 1 part vinegar adding 5% kosher salt by weight. (ie: 4 cups water + 1 cup vinegar is 40 oz., so you should add 2 oz. of salt, about 1/4 cup)

Use a plate and weight to keep pickles fully submerged & cover container (or a ziplock bag full of tap water works great too); leave in your refrigerator for about a week to get to a nice crunchy half-sour...or 12 days to 3 weeks for full sours.