WauwatosaNow.com offers a recipe for canning sweet, crisp pickles; prepare it by rinsing and scrubbing a sink-full of freshly picked cucumbers. Slice the cucumbers and place them in a 5-gallon food-grade bucket.
To guarantee a crisp bite, mix 1 cup of pickling lime thoroughly into 2 gallons of cold water, then add it to the bucket. If the mixture does not fully cover the pickles, add more pickling lime and water mixture until the cucumber slices float freely. Cover the pickles, and let them marinate overnight. Soak the cucumber slices with cold tap water for about three to four hours.
To make a brine, combine equal parts of sugar and vinegar over heat, and stir as it boils. Add at least 1 1/2 ounces of pickling spice and 2 tablespoons of kosher salt. Place the cucumbers in the brine, and soak them for a minimum of five hours. Boil the brine with the cucumbers for about 30 minutes. Fill the jars with the pickles, then add the brine, leaving a 1/2-inch space below the rim. Seal the jars, and boil them under low heat for at least 15 minutes. After cooling, the jar lids should pop, signaling that there is ample air pressure within the jar to preserve the freshness of the pickles.