This is what I like for dill pickles. You can use 2 tsp. dried dill
seed or dill
weed instead of fresh dill. You will need to can them in a boiling water bath. As for keeping for years, that is too long for any pickle. If they seem too tart, add a bit of sugar. You need the full amount of vinegar to be safe.
Kosher Dill (Heinz Recipe)
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4 lbs pickling cukes
14 cloves garlic, peeled & split
1/4 cup salt
3 cups distilled or apple cider vinegar( 5% acidity )
3 cups water
12-14 sprigs fresh dill
weed28 peppercorns
Wash cucumbers; cut in half lengthwise. Combine garlic and next 3 ingredients; heat to boiling. Remove garlic and place 4 halves into each clean jar, then pack cucumbers, adding 2 sprigs of dill and 4 peppercorns. Pour hot vinegar solution over cucumbers to within 1/2 inch of top. Immediately adjust covers as jar manufacturer directs. Process 10 minutes in BWB. Makes 6-7 pints.
Other than this type of quick pickle, you can make fermented ones, but you need to be around to check on them. Some of them can be kept in the fridge once fermented for a few months.