ISO: Dill Pickle Question

Well, I tried the Clausen Fermented pickle Recipe. Way tooooooo much salt. I had to batches going and after trying the one that had been fermenting for 8 days I drained the one that had only been fermenting for 3 days. I have read lots of pickle recipes on here. Some call for as little as 6TB salt but the majority call for 1/2 cup. This is way too much salt. Does anyone have a tried and true recipe they would share with me. The kids love pickles but they wont eat these salty pickles. HELPPPPPPPPPPPPP