I got this recipe from the Better Homes and Garden cook book. This is what my family likes. The last few years I have grown dill, let it dry, and then bag it in a brown paper sack to use the following year.
For each quart:
1/2 pound 4-inch pickling cucumbers (5 or 6 cucumbers)
4 heads fresh dill or 2 Tablespoons dillseed
1 teaspoon mustard seed
1 3/4 cup water
3/4 cup cider vinegar
1 Tablespoon pickling salt
Thoroughly rinse cucumbers; remove stems. Pack cucumbers loosely into hot, clean quart jar(s), leaving a 1/2 inch headspace. Add dill and mustard seed to each quart. Make a brine by combining water, vinegar, and salt. Bring to boiling.
Slowly pour hot brine over cucumbers, leaving a 1/2 inch head space. Wipe jar rim; adjust lid. Process in boiling water bath for 15 minutes for quarts (start timing when water boils.) Let pickles stand at least one week before opening.
The only thing I do different is add pickling crisp (made by Ball). Follow directions on box. This makes the pickles crispy.