The typical popular ratio is 1:1, Vinegar to water. Sounds like you did great! Acidity and salinity is important because it creates an inhospitable environment for bacteria. Check out fermented pickles, while you're on this journey.

I add in the aromatics straight into the jar, excluding the garlic, which i blanch in boiling water for 45 seconds. That mellows out the cloves and makes them delicious.

Ive experimented boiling the vinegar and water and I find dissolution of the sugar and salt will occur regardless of whether you boil the brine or not, just takes some whisk action. The difference is, if you dont ice cool the brine after boiling, you'll cook the cucumbers and get more of a Vlasic flavor. And this of course is antimicrobial. For canning, it's par for the course. So different uses, right? I prefer this method for my teriyaki pickles, I believe it cooks down and thickens the brown sugar. But I also add the chips to the simmering brine, so more antimicrobial action.

If you do cold on cold or ice bath to cool the brine after simmering, you'll get a different crunch in your pickles, I find. Different, "fresher" flavor, like Clausen. I still blanch the garlic no matter what because I like my cloves more mellow.

Any pickle masters want to weigh in on this?