In response to the request for a recipe for a single jar of pickles . . .
I'm notorious for not measuring. However, I DO measure the salt.
1. Fill a clean measuring bowl (mine is 8 cups—2 quarts) with pure-as-possible water (i.e. no chlorine). Stir in 3 Tablespoons sea salt into 2 quarts of water (1 1/2 Tablespoons per quart). It will look cloudy at first but then clarify. That's the brine you will use.
2. Into your clean jar, put about a tablespoon of dill seed, a tablespoon of dried dill weed, and 2 or 3 cloves of peeled garlic. This is the recipe I prefer, but you can use fresh dill, fennel seed, peppercorns, mustard seed, onions or hot peppers—fresh or dried, or any other herbs you like.
3. Pack your fresh-picked, washed cucumbers into the clean jar as tightly as possible. If you are using large cucumbers, prick them a few times to aid in absorbing the brine.
4. Pour in the brine up to 3/4 or 1/2 inch of the top. Bump the jar on the countertop a couple times so that any trapped air bubbles will rise to the top. If you have small cucumbers and they are not all upright, you might need to tip the jar from side to side to release air bubbles. Wipe the rim of the jar and screw the lid on firmly.
5. Set the jar on the kitchen counter. In a day or so, small bubbles will begin to form. In about three days the brine will turn cloudy. Now is the time to move the jar to a cool spot for storage—a basement, or a second refrigerator (not too cold—you don't want the pickles to freeze). You can eat the pickles after 6 weeks; they will keep a year.
* If you have leftover brine, cover and save it for your next jar of pickles.
* Sometimes the jars will ferment enthusiastically and the brine will run over. After the fermentation process seems to have stopped (no more bubbles forming), open the jar, clean the outside and the rim, and add enough more brine to cover the pickles. I've done this even a weeks after making the pickles. This isn't like canned food that has to stay sealed. The important thing is that the pickles stay submerged in the fermented brine.