Recipe(tried): Crock dill pickles

The porportions of salt, water, and vinegar for crock dill pickles. 1 gallon water, without chlorine, I use store bought water, 3/4 cup pickling salt, 2 tablespoons vinegar. Boil this and then let cool, pour over small pickling cukes that have been washed, but not soaked, and placed in clean crock, glass, or plastic container, but some dill and garlic in the bottom of container, weight the cukes down with a plate, and place in cool place, between 70-75 degrees. These will become pickles in about a week, they are done when there is no white showing when cut. If a scum forms, skim it off daily, this is yeast and is not harmful but can soften the pickles. Another tip is to cut off about 1/3 inch of the blossom end of the cukes, because it contains an enzmye that can soften the pickles. Strain the juice, boil and pour over repacked pickles in qt jars, waterbath for 5 min.. Very good!!