Making pickles is easy, so I'll tell you how I do it and then you can experiment with different flavourings.
You need a large mason jar and another bottle or jar that just fits into the opening.
Go to your local farmer's market and buy small pickling cucumbers. Also get some dill, it can be young dill that you would use as a herb in cooking or old dill that's flowered or even bolted. Be liberal with it. Other flavourings are up to you, I use a bit of garlic (not too much) and some horseradish slices. Horseradish makes the pickles really crunchy, but imparts a flavour that you might not like, so be careful with that. I've also read that vine or cherry leaves have the same effect, so you can use part that and part horseradish. Other people in my area like to use chiles, onion, black pepper, coriander, and who knows what. You can experiment with different ratios and flavourings.
So for a 1,5 litre bottle I use two halved cloves of garlic, a small bunch of dill and four to six (eight is definitely too much) horseradish slices (about 1cm thick and 4-5cm in diameter). I put these at the bottom and then fill the jar with cucumbers. You have to cut each cucumber at its length, but only so much that you cut through the skin. This ensures that the gases can escape. All that remains to be done is to cover it all with brine, which is just dechlorinated water (you can boil it and then let it cool) and unrefined salt (3% salinity produces good results). Put the small jar filled with some water on top of it, so that it pushes the cucumbers down. They mustn't be in contact with air or else mold will develop. Just leave it for 4 to 6 days and you have your pickles. Then store in the fridge.
I haven't figured the ideal temperature yet, but room temperature or slightly higher is fine.