I adapted the Blue Ball Dill pickle recipe (and halved it). I had a bit less than 4 lbs of cukes and some brine left over- I think that the recipe might have yielded 5 (pint) jars.
4 lbs cucumbers
1/2 quart vinegar
1/2 quart water
1/4 cup salt
3/8 cup sugar
5 peeled garlic cloves
5 heads/bunches of dill
Sterilize your jars and lids by boiling them in your canning kettle. I also toss in the ladle, and the little stick for removing bubbles, just to be sure.
Mix vinegar, water salt and sugar together and let simmer 15 minutes. [The original recipe also called for "pickling spice- but there is something in pickling spice I don't like... so I omit it]
Slice pickles into spears. Put a clove of garlic and a head of dill (or an equivalent bunch) in the bottom. Pack the cucumbers in as tightly as you can easily make them fit. When the brine is ready, ladle it hot into each jar, and tap or otherwise remove any visible bubbles. Some canning kits include a thin plastic wand that easy to sip into a packed jar. I imagine a chopstick (especially one of those tapered ones) would work as well.
Seal the jars, and put them back into the boiling canning kettle. The recipe says to heat them for 15 minutes. I did mine for ten, because I was using pint jars, and last year- everything came out tasting a bit... overcooked. I'll let you know if this "blows up in my face".
Just looking at the jars sitting on the counter makes me feel all warm and happy inside.
ETA: And I now have three jars of Dilly beans done, too!