I'd like to reiterate what GotGarlic says, don't change the vinegar to water ratio.
The recipe listed in the link above is 1 and 1/2 quarts vinegar to 2 quarts of water. That is a ratio of 3:4, vinegar:water.
If you can find an approved recipe (through a university extension office) with less vinegar to water, then it is okay. I don't think I've seen any like that recently.
Emeril has a dill pickle recipe using a ratio of 2 parts vinegar to 2 parts water, 1:1.
In his recipe he also adds sugar. Sugar will sometimes help lessen the vinegar flavor a little.
You can also try fermenting pickles without vinegar. It takes a number of weeks and the pickles have a much more gentle sour taste. These are the kind that are available in old fashioned deli's. You can google and search here for naturally fermented dill pickles.