I *really*, *really* like the Ball Kosher Dill Pickle Mix and recipe right off the back of the mix. I add several cloves of garlic and about a tsp of prepared horseradish per quart. Kirby cukes work well as do the “Persian” cukes I get at the Asian markets. Halves and quarters depending on the size of the fruit. Adding a bit of alum will “tighten” the flesh of the cukes but you may want to experiment as I only use alum when making my sweet pickled green tomatoes..
The secret is to add some cherry leaves. I have no idea why it works but it does. A guy from Romania told me this when I asked him how his pickles are always crisp.
Just pick 2 or 3 leaves off a tree and put them in the jar before you seal it.