Authentic kosher dill pickles

Honestly the most authentic NY cucumber pickles are half sour or full sour pickles.

http://www.nytimes.com/2013/07/10/dining/homemade-pickles-require-just-three-ingredients.html?_r=0

Kirby cucumbers, water, pickling or kosher salt, and one or two cloves of garlic (sometimes a few whole coriander seeds). Nothing more is required.

To me, a classic kosher NY pickle is salt-cured, no vinegar, no sugar, lots of garlic, and peppercorns and optional dill. Half or full sour, and using Kirbys.

I have a great pickle recipe from the Sussman brothers 'this is a cookbook'
All you need is a few pickling cucumbers, (kirby or persian is recommended, but we've used sliced english and they turn out great) a garlic, dill seed, large dill sprigs, and pickling liquid, and 3-4 ball jars.

For the pickling liquid: 2 QT water, 1 C White Vinegar, 1/3 C Kosher salt, 1/2 C sugar
Bring water in a saucepan over high heat to a rolling boil, stir in vinegar, salt, and sugar. remove from heat to cool.

For Pickles:
When Liquid is cool, quarter cucumbers into spears or slice thinly with a mandolin. Pack the cukes into the jars, and tuck in about 4 cloves garlic 3 dill sprigs and if you would like a pinch of dill seed or pickling spices( I don't personally find these necessary but they add a little extra spicy flavor) Finally, pour in the pickling liquid to the jar and screw lids tightly on. Refrigerate and allow to pickle for atleast 1 day (preferably 2 if you can wait!)
They'll keep in the fridge for several months after this.

Hope this helps. They are really the best pickles (nice and crunchy, tart, garlicky, and so slightly sweet) they're perfect with a sandwich, on a burger, or just for a little snack. And they're so so easy to make, we usually have leftover pickling liquid and we keep it in the cupboard for a quick batch on the fly.