My own. I used to have a Polish friend (he actually *escaped* from communist Poland!) who's wife (also Polish, from Poland) would make them. She told me how and it's incredibly easy. They come out fantasticly.
Recipe:
A large pickle jar. (you know, those really big 1 or 2 gallon jars?) (you can use something smaller, if you like, but you're not going to be able to fit many in there.)
Pickling cucumbers (either regular or Persian. I like regular)
1 bunch of fresh dill (you may not need the whole bunch, depending on how big the bunch is)
6 cloves of garlic
1 tablespoon of salt to every 2 "mugs" of hot water. She used a regular mug, so I'd guess about 10 ounces or so, per mug.
Put the cucumbers in the jar, along with the dill and garlic, then add the hot water with the salt disolved in it. Cover the jar with aluminum foil and let it sit out for a couple of days. After that, put in the refrigerator and let sit for, at least, another 5 days. (so, 1 week of pickling) The longer they stay, the better they get! I've "improved" on the recipe by adding a few roasted habaneros, which give them a little kick. They're fresh and don't have any preservatives, other than the salt, so they won't keep forever. You'll probably need to eat them within a few weeks.
Try it, you've love it! I was totally bowled over at how good they were, the first time she gave me one. Literally, they were the best pickles I'd ever eaten.