Pickle brine

I can't remember the ratio of salt , water and vinegar  .

thanks 

This is my own recipe that I’ve honed in for dilly beans. The same water, vinegar, alum and salt ratio works great for hot peppers and pickles as well, just different spices. Alum helps retain crispness.

Dilly Beans-

3 cups water

1 1/2 cups white vinegar

3 TBSP canning salt

1/2 tsp alum

1 tsp mustard seed

1 bay leaf per pint

1 fresh dill sprig per pint

1/2 seeded habanero pepper. Optional of course. 

Boil all ingredients but bay leaf, dill and habanero. Pack beans into sterilized pint jars with 1 bay leaf, sprig of dill and habanero. Cover with brine to 1/2” of top. Seal and water bath for 5-10 mins. Cool at room temp. Best after a week or so. 

Really was looking for the traditional salt , water , vinegar to make dilly beans .

thanks though 

Been pickling for almost 2 years now.  I'm on a reduced sodium diet & don't even use salt.. Haven't gone wrong with 50/50 vinegar & water..Dill, some onion, 2 cloves of garlic, and half of serano pepper to spice things up along with the pickling seasoning.

I am starting to expirement with a pinch of sugar and have used a little "no salt" here & there but am trying to keep it healthy & simple as possible.