Here are two somewhat original recipes of mine:
Crunchy Dills
2 medium cucumbers
2 cloves garlic
2 cups water
1 cup cider vinegar
2 Tbsp Kosher salt
1 Tbsp dill weed (fresh preferred)
1 Tbsp pickling spice
1 tsp whole peppercorns
1/4 tsp turmeric
2 12-16 oz canning jars
Combine water, vinegar, salt, and spices in a medium saucepan. Bring to a boil, stirring occasionally. While the brine is heating, peel and slice garlic. Wash and cut cucumbers into desired slices/spears. Evenly divide garlic and cucumbers between the two jars. As soon as brine boils, remove it from the heat, and carefully pour it into the jars, filling them completely. Immediately place lids on the jars, and allow them to cool. Refrigerate. Pickles can be eaten in 24-48 hours. Best after one week.
Yuri's F'ing Hot Pickle Mix
Like Alton Brown's Firecrackers...but better...
1 cup carrot sticks
4 radishes, sliced
6 habañero chiles, sliced
4 jalepeño peppers, sliced
1 cup water
1/2 cup sugar
1 1/2 cups cider vinegar
1 teaspoon onion powder
1/2 teaspoon mustard seeds
1 1/2 teaspoons kosher salt
1 teaspoon chili flakes
2 12-16 oz canning jars
Follow the same basic process as above.