This method is from my Polish-Jewish uncle, so it's gotta be good. ;-) Note that
the vinegar is merely an "accelerator." You really don't taste it in the final
product. If you don't use it, the process will simply take longer.
I use a three-gallon jar, which takes about:
5 pounds of small cucumbers
1 teaspoon table salt per cup of boiled water
7-12 cloves of garlic
1/4 cup vinegar (optional)*
several sprigs of fresh dillweed (about 1/2 cup, packed)
Scrub the cucumbers. Pack them snugly in the jar/crock, interspersing the
garlic cloves. Pour in the salted water, leaving a few inches headroom. Add the
vinegar. Top with the dillweed. Cover. Set on a large plate, to catch spillage
(which is likely when fermentation starts) in a warm or sunny spot. When they
reach the level of flavor you're seeking, refrigerate. *(For a smaller
jar/crock, use a few tablespoonsful of vinegar.) Since I like a more developed
level of garlic flavor, I usually let them stand for about 10 days before
declaring them ready. (But the regular tasting to check the development is a
major perk in preparing them.)
From someone’s blog
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