This is Recipe 1, Lesson 3 in my Canning Academy -- Pickles!
Steps to make crispy pickles:
Soak newly-picked, young cucumbers in an ice-bath overnight. You can slice them two ways -- vertically for slices, and then quartered lengthwise for spears.
Drain slices and spears.
Make the brine -- vinegar, water, and a packet of Mrs. Wages Kosher Dill pickles.
Boil the brine.
Sterilize jars in microwave -- six jars filled halfway with water, nuked for 5 mins.
Empty jars, then pack with cucumber slices.
Pour brine over packed cucumbers, leaving 1/2" headspace.
Seal first-time lids onto jars with newer rings (can be used multiple times, as long as they are not rusty. Lids, however, should only be used once.)
Process in pressure canner for 10 mins.
Take out of canner immediately -- as soon as button goes down on it's own. There will be a lot of steam, but it is important to get the jars out quickly so they can start cooling.
When they are completely cooled, label the jars.
Put them in the refrigerator.