It's pretty easy. 2 tsp of himalayan salt per covering of water, about a quart along with turmeric instead of vinegar. I use pickling spices on the bottom of a quart mason jar, then a full bulp of garlic and half a sweet onion, along with a whole red chile. I cut the pickles in half and stack them in a layer on the spices, then add the garlic, chili and chopped onion. then the water salt mixture to the top of the jar. I cover it with cheesecloth and let it breathe for 3-5 days in a dark cool place (70 degrees or cooler). AFter 5 days I lid it and put it in the fridge. They are sour, spicy hot and crisp and delicious!