In both recipes, the vegetables are the same: cucumbers and garlic. I added fresh Dill to make them Dill flavored Kosher pickles. I added a few peppercorns and a crumbled bay leaf to each jar.
Both recipes used salt. A salt solution for the ferment, and much less salt sprinkled on top of the vegetables in the vinegar pickle recipe.
I used distilled water and kosher salt.
I did NOT pre-dissolve the salt for the ferment, which may affect the results. Instead, I dribbled distilled water over the salt to incorporate it into a solution.
The only real difference was the vinegar solution for a vinegar pickle. I simmered white vinegar and water, in roughly equal amounts, and ladled it over the raw vegetables.