I just put some pickles up today... 1 Quart Jar ...
3 cups distilled water (purified will work)--(bring water to boil before you add salt)
1 Tbsp. Pickling Salt // Sea Salt .... salt Without anti-caking agents or iodine added.
1 Tbsp. White 5% vinegar (add to boiling water)
-- a few whole peppercorns (put in Quart Pickle Jar)
-- a few mustard seeds (put in Quart Pickle Jar)
-- 2 bay leaves (boil in water with salt, add to the Quart Jar)--(They have good Tannic Acid for crispness and a subtle flavor)
-- a sprinkle of Tarragon (I usually use dried, but fresh is best)--(They have good Tannic Acid for crispness and a nice flavor)
3-4 pieces lightly crushed garlic (put in Quart Pickle Jar)
2 Tbsp fresh Dill ( I don't really measure this...)
3-4 whole All Spice
1 Tsp. chives (nice flavor)
-- A pinch of Turmeric (boil this, this stuff is good for many reasons...)
OPTIONAL :: 1/2 Tsp. Desura Sugar. I find that the unrefined "nearly whole" sugar adds a nice subtle flavor. I do not like my pickles sweet, but my daughter likes hers with a Slight sweetness to them.
--Makes Refrigerator Pickles--
Use good canning practices of course
P.S. You will likely have a bit of extra solution left over..