• Sterilize your jars, I used a dishwasher, but choose whatever method your prefer.
• Wash the cucumbers in cold water making sure they are clean, cut the very tips off the ends to remove the little bit of stem.  Prick each pickle with a fork a couple of times.  Cover with a clean tea towel and set aside.  

Make the Pickling Brine

• Mix pickling vinegar, water, pickling salt, and sugar in a large saucepan over medium-high heat, skipping the dill and garlic. Stir until the sugar and salt is dissolved. Cook until boiling, then turn down to simmer while filling your jars.
  

Filling the Jars

• Place one sprig of dill in the bottom of the jars. Stuff each jar with as many pickling cucumbers as possible. Place a second sprig of dill on top. If you want garlic dill pickles, peel and place garlic cloves, place a clove of garlic in the bottom of each jar.
  
• Make sure you leave 1/2 inch of headroom to the top of the jar and fill each jar with the hot brine. Place a hot lid and ring on top as quickly as you can, and turn to seal the jar.

Water Bath Canning

• To can crunchy dill pickles using a water bath canner. Take a large water bath canner with a wire bottom. Fill with water so that the top of the jars will be fully submerged. Bring the water in the canner to a boil. Place the hot jars of pickles into the water using a jar lifter. Reheat back to a full boil and let boil for 10 minutes. Remember cooking cucumbers makes them lose their crunch, so carefully watch the processing time. The longer you cook the cucumbers, the softer your pickles will be.
  
• Once processed, place jars onto a towel-covered rack and let cool completely. As the dill pickles cool you will the the jar lids "pop" Once the jars are cool, (24 hours), push the center of the lid to test if they have a good seal. If the lids push down the seal failed and you must store the dill pickles in the fridge and use them within two months.