So... do you use vinegar when you make them? Or do you let them ferment? I'm all nervous about letting them perk along at room temperature and am always thrilled to find people who 'do this all the time' at home.
Well I haven't done them in a while. I use the recipe from "The Joy of Cooking" only I cut back on the salt. You pack the cukes in the jars and add dill seed. Bring a 50:50 v/v water:vinegar plus salt (and garlic if you're doing kosher) to just under a boil. Pour the hot brine into the jars and put the lids on. Then you process them in boiling water for a certain amount of time (Can't remember how long....have to look it up.) Then you pull them out and let them cool. I always liked hearing the tops pop when they get "vaccum sealed."