Begin by soaking your pickling cucumbers in cold water.
When you are ready to begin, you can cut each end off.
You will want to preheat your oven to its lowest temperature to keep the jars warm while you prepare the brine.
You can also get the lids going in a slow rolling boil of water as well while you do this.
Prepare your brine by adding 12 cups of distilled water, 5 cups of white vinegar, and ½ cup of pickling salt to a pot and boil.
Take your warm jars out of the oven and add a sprig of dill to the bottom (and a clove of garlic if wanted).
Pack the cucumbers into the jar as best you can. I leave them whole and only cut when I need to to make them fit at the end. You could slice them lengthwise if you prefer.
Add another sprig of dill (and another clove of garlic if wanted) on top of the cucumbers.
Pour hot brine over the top, leaving 1 inch of headspace.
Wipe the jar rim.
Place a hot lid and put the ring on to finger tightness.
Process. Some just put these jars back into the oven for 15 minutes. I have had about 75% luck that way on getting a seal. To be safe, you would want to process in a water bath canner for 15 minutes.
Let the jars sit for 24 hours undisturbed to let them seal.
Pickles are best if you leave them a minimum of 4 weeks before eating. Longer is even better as it gives them more opportunity to pickle.