These pickles are the best, crisp and delicious. I don't provide extensive detail about how to can pickles here, but rather simply the recipe. If this is your first time canning pickles, you may want to search out more detailed instructions.
Ingredients
Cucumbers, sliced any which way
Dill weed - 1-2 heads per jar
Whole cloves of garlic - peeled
Peppers
Onion, optional, sliced
Alum
Brine, for every six quarts, boil together:
¾ cup kosher salt
3 cups cider vinegar
9 cups water
Instructions
Sterilize quart jars (wide mouth works best) and pack with desired combination of cucumbers, peppers, garlic, onion, and dill.
Pour ¼ tsp alum into each jar, this helps keep pickles crisp.
Pour boiling brine in jar and cover with hot lid and ring immediately.
Set aside and pray they seal! (if any don't seal after 4 hours, just place them in the fridge and enjoy cold.)
Recipe by Urban Pioneer Woman at https://theurbanpioneerwoman.com/2014/08/csa-week-eight-pickles/