Proportions aren't terribly important, except that you need to have enough salt and vinegar to make the brine, and enough brine to cover the cucumbers while they sit on the countertop for a day or two. Adapted from The Victory Garden Cookbook by Marian Morash.
12 small, firm Kirby cucumbers
1 large clove garlic, unpeeled
Big hunk of fresh dill, including seed heads, if available
1 generous tsp pickling spice
1/4 cup kosher salt
1/4 cup white vinegar
2-1/2 quarts water
Wash the cucumbers; be sure to cut away any blemishes, and trim off any stems. Place them in a large nonreactive (ceramic, glass, or stainless steel) bowl. Cut the unpeeled garlic in half, and add it to the bowl along with the dill and pickling spice.
In a pot, place kosher salt, white vinegar and water. Bring to a boil and boil for 2 minutes. Pour the hot brine over the cucumbers, and weight down with a plate or two, or another bowl, to keep the cukes submerged. Leave on the counter for at least 24 hours, and up to 48 hours. The longer the cucumbers sit in the brine, the more sour they'll get.
Pack the cucumbers into any type of jars, and pour in enough brine to fill the jars. Cover tightly, and refrigerate. Because these pickles aren't processed in a water bath, they will last 3-4 weeks in the refrigerator; don't store them at room temperature.