Thank you for the recipe. Two questions if you have time to answer, some recipes I see say to leave the lid off covered with a coffee filter to ferment. The first and only successful jar of fermented pickles I did this way. Second is it necessary to heat the water to add the salt? Recipes I have seen and used in the past say to use cold water and chill your pickles to add crunch. Does the hot water not take the crunch from the pickles? I’m hoping you can explain the difference between leaving the lid off covered with a filter and lid on tight and the use of the hot water. Also is dried dill suitable or does it not give the same results? Thank you in advance for any information.