Sorry this took so long, here’s my favorite pickle recipe. I think the secret to a crunchy pickle is not exposing the cucumber to a hot brine. I’ve found that quart canning jars work great for making these.
5 Tbsp - kosher salt
1 tsp - dill seed
1/2 cup - white wine vinegar
1 tsp - black pepper corns
1 Tbsp - pickling spice
5 cups - water
1 bunch - fresh dill
10 (about 1 lb) - baby cucumbers (washed)
Combine all the ingredients EXCEPT the cucumbers and fresh dill in a small pot and bring to a boil. Boil for 3 minutes and remove from heat, allow brine to cool to room temperature. Place the cucumbers and fresh dill into a jar and pour in the brine, filling the jar completely. Place jar in the refrigerator for 3 to 4 weeks.