Also, wanted to mention that if you don't have grape leaves or horseradish leaves, oak tree leaves can also be used. If I'm not mistaken, I think it's the tannins in the leaves that helps keep the pickles crunchy.
And, the good thing about trying this recipe above is you can experiment and make just one quart of pickles, a small loss if something were to go wrong.
Another thing I should mention is there is a chance that a white film will develop on the surface of your brine. This is common, from yeast that naturally occurs in the air, and doesn't mean your pickles are bad. Just skim the top with a spoon and rinse the ziplock if you're using one.
