Homemade Dill Pickles
You need exactly 80 grams of salt for 8 cups of water. The brand I use weighs about 10 grams per tablespoon, but yours may vary, so it's best to use a scale.
Ferment at room temperature (I hear that between 70-75 F. is ideal) for about a week. Check every day as these can ferment fast. They are done when you like the taste. If you go too far, they start to get soft, and the inside gets hollow. Keep the brine level topped off.
This makes extra brine for topping off.
Pickling Spice Note: I tend not to like a lot of spices in my pickles, so I believe the amounts listed here are fairly puny compared to most recipes. Feel free to find one of the many pickling spices recipes online, and use that instead.