My son-in-law was wanting a really crisp dill pickle for me to can his cucumbers.  Most pickles take a long time and I have found that they get soft.  Sooo  I surfed the net, (Don't you love the internet??)  and found this recipe for crisp dill pickles.  I tried them and we all liked them.  They are really, really, easy to make.  I remember my mother making pickles like this also.
 
CRISP DILL PICKLES

Yields 8 pints.
 
Mix together:
 
1 quart vinegar - 5% acidity (I used white.)
2 quarts water
3/4 cup canning salt
 
Clean pickles and prepare how you like them.  I used 4 inch pickles with skins on ( This keeps the crispness.) and quartered them.
 
Boil your seals and keep hot and ready to use.  I put my jars in the dishwasher and sani-rinse them and leave them there until I am ready.
 
Bring vinegar mixture to a full rolling boil for 5 minutes.  Pack the cucumbers,  stalk of dill, clove of garlic, 1 dried red pepper, if you like the pickles a little hot, into the jars, putting as much as you can pack into them.  Pour vinegar mixture over the packed cucumbers and seal with lids tightly.  Set aside and cover with a cloth until cool.
 
That's it.  It takes a little longer for them to seal then by processing in hot water, but they are ready to eat overnight after putting them in the refrigerator.  No waiting for that really  crisp dill pickle.  No dill??  Put a 1/2 tsp dill seed and 1/4 tsp dill weed in the jar.

Yeilds 8 pints.