Awhile back I made some pickles that were absolutely amazing. The problem? I just threw things in there without measuring. I had a general idea of what was in there a week later when I finally tasted them, and a general idea of how much, but that was it. So I've tried to recreate them. This isn't spot on, as I've made a version I thought was close, then tried to approximate the fixes, but it's still a damned good pickle. I didn't bother using pickling cucumbers, just good old cheap regular ones, so adjust the cuts if you want to get fancy.
2-3 cucumbers, cut in thirds lengthwise then radially into 6ths
6 sprigs fresh dill
2 C water
2 C white vinegar +/- 2 T depending on how strong you like your pickles
1/2 C sugar
heavy 1 1/2 T + 1 t kosher salt
6-8 cloves garlic, thinly sliced
6-8 Thai chiles (or to taste), sliced once diagonally
2 bay leaves
4 allspice berries
1 T whole coriander seeds
2 T black mustard seeds
Mix together the vinegar, water, sugar, and salt, and let sit at room temperature, stirring occasionally, until everything is dissolved.
Divide the seasoning ingredients between two 1 quart mason jars, and pack in the cucumber. Pour the brine over the ingredients, making sure to cover (you may end up packing in more cucumber or making a little extra brine). Refrigerate for about a week before eating. I suggest having these as a refreshing element on a charcuterie plate, but honestly I eat most of them straight up as fridge grazing. Open the fridge to get a drink? Well, they're right there; I might as well grab a piece or two while the door's open...