Kosher Dill Pickles two ways Mason Jar and Crock 

Kosher Dill Pickles, the real way....with a salt brine and NO VINEGAR! I'll show you how to do a big batch in a crock and a smaller batch in a mason jar.... all ingredients (except a few spices) are entirely from my garden: cukes, garlic, bay leaf, oak leaf, dill....bought items: black pepper corn, celery seed, mustard seed and salt.
we'll use a 3.5% brine....take the weight of the cucumbers and the surrounding water and multiply by 3.5% to get how much salt you should add to this recipe. Make sure to do this by weight rather than volume...In hindsight i would have preferred a 4.5% brine as these took a while to ferment and I like a more effervescent pickle...so next time i'll up the % of salt.
you can make these into 'new pickles" "half sour' or 'sour aka kosher dills' all by letting them age. start tasting in 3 or 4 days....and put in the fridge when you like your flavor!