Clean and prepare cucumbers. Wash off the debris and clean your cucumbers under cool running water. Once clean, cover with cool water and leave for an hour.
Prepare 8 quart-sized mason jars, lids, and canner for processing. Start your water bath now so it is ready when it is time to process the jars.
Add two whole garlic cloves, a sprig or two of fresh dill, 1 tsp peppercorns to the bottom of the mason jars along with 1/4 tsp of Pickle Crisp
Prepare the brine. Add the water, vinegar, and salt to a large pot and bring to a rolling boil.
Remove the blossom end from the cucumbers and begin filling the jars. You can add spears, or whole cucumbers, but keep them on the thick side. Do not make your spears too small.
Pack the mason jars tight with your cucumbers leaving at least 1-inch headspace at the top.
Ladle, or carefully pour the boiling brine over the top of the pickle jars leaving 1/2 inch head space.
Gently press a spatula against the pickles and down the inside of the jar to create a path for trapped air to escape. Repeat several times around the inside of the jar.
Wipe the rims, add the lids and rings and twist until finger tight.
Process in a water bath for 15 minutes for quarts, 10 minutes for pints. Add additional 5 minutes for elevations from 1000-3000 ft, add 10 minutes for 3000-6000 ft elevations. Remove your jars from the water bath and set them aside where they will not be disturbed. Be sure to use a cutting board, trivet, or dishcloth underneath to protect your surface from the hot jars.
Leave to rest for 24 hours without disturbing.
Check to ensure the jars sealed. They are good for up to a year in storage. If the lids did not seal, do not attempt to reseal. You can refrigerate any unsealed jars up to 4 weeks.