I think making them from store-bought dill pickles *is* the "homemade" recipe. It was printed in Southern Living magazine many years ago. If you want to make them from scratch, I'd make the dill pickles first and then follow a recipe that starts with the store-bought ones. If you put the peppers in a water bath, they might infuse the pickles much more than you want and end up *really* hot.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller