I think that was me. Just found my recipe. Caution. These are amazing, but if you eat them after only one or two weeks, they aren't salty enough.
You have to let them go a little bit longer, like 4 weeks at least. If you can wait, they come out so good!!!
I reduced the salt from the original recipe because when I brined some cukes with that mix it was disgusting, like eating a salt block.
These should produce the right mix.
Oh, and I used sliced zucchini along with the cukes. Highly recommended!
8 1/2 C water
2 1/4 C white vinegar
1/4 C pickling salt (don't go above 1/3 cup!!! I liked it with 1/4, though the original recipe calls for 1/2)
Cook the jars to sanitize.
Boil up the brine (above).
Fill hot jars with sliced cucumbers or zucchini or whatever you're pickling.
To each jar, add:
1 clove garlic (at least)
1 large sprig of fresh dill
1 whole fatali pepper, seeds and all. Top cut off. (you can use other peppers too, I like fatali)
Fill stuffed jars with brine, leaving 1/2 inch headspace.
Put on the lids.
Process in boiling water for a few minutes, let cool.
Store jars in a dark place for about a month before getting into them.
enjoy!
FD