Here's what I did.
4 cups water
3 cups vinegar
4 tbls of kosher salt.
Boiled it all up to make sure the salt dissolved.
3 tsp Coriander seeds
3/8 tsp Fennel
3 tsp Black pepper corns
3 bay leaves
1 big bunch of baby dill
12 blanched garlic cloves (blanched for 1 minute in boiling water).
2-3 lbs pickle cukes quartered lengthwise.
Divvied all that up into three 1 qt. jars and poured in the boiling water.
Cooled the jars in a water bath, loosely capped and threw them in the fridge.
Had some liquid, dill and cukes left over so put them in a fourth jar with some onions - then randomly threw in some spices.
As the liquid cooled the liquid level dropped so I mixed up a 2 to 3 vinegar water solution and topped off the jars.
If it works I'll let the cooks here know.
All this for a bowl of borscht.