I (loosely) followed the Wild Fermentation recipe for sour pickles (except I didn't let mine ferment as long...transferred them to the fridge before they were fully sour). I used WF's proportions for a brine solution (just salt and water...you don't use vinegar for fermented pickles) and poured it over the cuke slices. I added whatever herbs/spices I liked/had on hand--peppercorns, dill, garlic, mustard seed. Katz says to use oak or other leaves to keep the pickles crunchy..I think you can also use strawberry leaves. I don't use a crock--just put everything directly in a mason jar. I leave it uncovered or lightly covered with a coffee filter or paper towel and taste everyday. When they start tasting like pickles, I put the lid on the jar and move to the fridge. Just keep an eye on them, esp. in warm weather-I've had mine go from pickles to mold/mush overnight.