These are refrigerator pickles, meaning they are not actually canned and need to be kept in the refridgerator. Due to the vinegar and salt, they will keep for quite a while.
Cut the end off of the cucumbers (there's an enzyme at the blossom end that will cause the pickles to turn mushy; if you remove it, they wont.) Cut them however you like your pickles to be shaped. I'm partial to spears, so I do 1/8ths longways. But you can do slices- or even leave them whole, though they'll take a lot longer to pickle.
Stuff the jars with the cucumbers. Just cram them in there, as many as you can, along with:
1 large sprig of fresh dill
1 big clove of garlic (quartered)
1 tsp dill seeds
1/2 tsp red pepper flakes
1/2 tsp black peppercorns
PER jar (not total.)
Then comes the brine:
1 c. white vinegar
1 c. water
3 Tbs sugar
3 Tbs pickling salt (you can use regular salt but your brine will be cloudy)
Heat all 4 items just long enough to dissolve the salt and sugar.
Let it cool a bit and then pour into the jars. Give it a few minutes to settle then you top off. If the brine is still really hot, they pickle faster- but the cucumbers will get cooked a bit and won't be as crisp. If you wait until the brine is totally cold they'll be nice and crunchy, but you'll have to wait longer for them to get all tasty. I am not know for my patience so it is usually cooled to warm before I pour.
Put the lids on the jars- tightly!- and let them sit out at room temperature overnight to get started. Then move them into the refrigerator. They need to stand for three days before they are ready to eat. Taste test to see if they are the flavor you like.