I'm still doing a bunch of pickling. I did another batch of Pickled Peppers the other day. I also did a couple batches of pickled cucumbers. The first batch is based on a Baby Kosher Dill recipe from Summer in a Jar by Andrea Chesman.
Also, to make sure the cucumbers stay crisper, I still prepare them with a salt/ice cube soak:
Begin by washing pickling cucumbers and removing about 1/4" off the blossom end. Leave small cucumbers whole. Cut larger cucumbers in quarters, lengthwise. Place prepared cucumbers into a large bowl. Sprinkle cucumbers with pickling salt just enough to cover (between 1/2 to 1 cup).
Then cover the cucumbers/pickling salt with ice cubes. Refrigerate overnight (or 8-12 hours). Before beginning to start the pickling process, rinse and drain well. If the cucumbers taste salty at all, repeat the rinse and drain step. Now, you're ready to begin pickling.
Spicy Garlic Dills (by the quart):
If making pints, cut the amounts in half.
1 Tbsp. dill seeds
1 tsp. black peppercorns
1-1/2 tsp. pickling salt
1 tsp. dried garlic (or 4 garlic cloves)
1/8 tsp. to 1/2 tsp. dried red pepper flakes (depending on how spicy you like your pickles)
1 tsp. mustard seeds
1 quart prepared pickling cucumbers
1-1/2 cups white vinegar
Into each sterilized quart jar, pack with 1 Tbsp. dill seeds, 1 tsp. black peppercorns, 1-1/2 tsp. pickling salt, 1 tsp. dried garlic (or 4 garlic cloves), 1/8 tsp. to 1/2 tsp. dried red pepper flakes (depending on how spicy you like your pickles), 1 tsp. mustard seed and 1 quart of prepared pickling cucumbers. Add the 1-1/2 cups of vinegar. Fill the rest of the way with boiling water, leaving 1/2 inch head space. Seal. Process quarts and pints in a boiling water bath for 15 minutes. Let cool undisturbed for 12 hours. Store in a cool, dry place. Do not open for at least 6 weeks to allow the flavors to develop.