The process was quite easy and my results have been delicious. However, the original recipe called for heads of dill that had recently flowered, but not gone to seed...I did not have these nor want to wait. I should have added additional dill to compensate for flavor and done a bit more chopping of the herbs as my pickles are strong on vinegar, light on dill. Regardless, in a land of sweet pickles as a side-dish to pizza, having some cucumbers that are powerful and tangy is all right by me!
The original recipe is for a more major canning operation than I intended to conduct, therefore, I will give measurements as the pertain to a single quart (or two pints) of refrigerator pickles, I obviously did a bit more and ended up with about 4 pint-ish jars. As I don't have canning supplies here, the majority of my jars are simply cleaned and re-used jam jars, pasta sauce jars, etc.
Sterilize as many jars as you plan to use. For a single quart you will need 1 cup of Apple Cider Vinegar, 1 cup of Water, 1 1/4 tsp. Pickling Salt (I used the best 'solar' something or other sea salt I could find in a Korean super market), 2-3 cloves of Garlic, 2 heads (or 2-3 Tbsp. freshly chopped) dill, and 1 tsp. black peppercorns. Place these spices into the quart jar (or split between two pint jars). Stuff the jars with cucumbers either sliced or speared according to your personal preference. In a small pot, simmer together the vinegar, water and salt until salt dissolves. Add brine liquid to quart jar leaving 1/2 inch of head space before putting a lid on them and letting them cool at room temperature. Enjoy the next day as an afternoon snack!