This recipe yields about 7 pints. I don't have any now, so will have to post photos later.
Appoximately 4 pounds of medium sized cucumbers
6 tbsp of canning salt
4 1/2 cups of water
4 cups of vinegar
14 heads of fresh dill, more or less
3 1/2 tsp of mustard seed
Pickle crisp (optional)
1: Cut ends off of the cucumbers and then slice to about 1/4 inch thickness.
2: Combine Vinegar, Water and Salt in a large stainless steel pot and and bring to a boil.
3: Pack cucumbers into jars leaving 1/2 inch headspace. Add 2 heads of dill, 1/2 tsp mustard seed and 2 peppercorns to each jar. If using pickle crisp, add 1/2 tsp to each jar now.
4: Cover in hot brine, leaving 1/2 inch headspace. Remove air bubbles and wipe rims with a damp paper towel.
5: Put on lids and rings and tighten down finger tight.
6: Process in a boiling water bath for 15 minutes. Turn off heat and remove lid. Let stand for 5 minutes. Place jars on counter to cool for 24 hours.
7: Lable and Store in a cool, dark place.