Dan, 1/4 cup pickling salt
4 cups distilled water is what I use making my pickles. Brine must be BOILING when you pour it over whatever you are pickling and then sealed immediately.
Are you pressure canning? What are you looking to pickle?
Dan, let me get home and i will give you my recipe. If you can wait, btw, I'm going to be Chicago next month.
Alix I think you may be thinking about quick process (AKA Infused) pickles.
My using boiling brine and sealing you will likely kill the good bacteria used in fermenting.
No Dan, I'm not confused. I make these pickles every year. Trust me, they work. I do some as 3 day pickles in the fridge and the rest go on my shelves in jars. My Mom has been making this same recipe since she first got married and her pickles are legendary.