Fast Favorite Garlic Dill Pickles and Sliced Dill Pickles are two recipes for canning pickling cucumbers. It's possible to modify either recipe by using cucumbers cut into spears.
To make Fast Favorite Garlic Dill Pickles, wash and cut the ends off of 3 pounds of small pickling cucumbers. Separately, combine 2 cups of white vinegar with 2 cups of water and 2 tablespoons of pickling salt in a saucepan. Bring the liquid to a boil.
Sterilize canning jars in boiling water. Remove a jar from the water, and place 1 head of fresh dill or 1 teaspoon of dill seeds along with 1 clove of garlic into the jar. Pack the cucumbers inside, and pour the boiling vinegar mixture over the top. Leave 1/2 inch of headspace. Repeat the process until all the jars are filled, and process in a hot water bath. It's possible to modify this recipe by adding a small hot red pepper or 1 tablespoon of sugar to each jar.
To make sliced dill pickles, tie 3 tablespoons of pickling spice in a square of cheesecloth. Combine 4 cups of cider vinegar with 4 cups of water, 3/4 cup of sugar, 1/2 cup of pickling salt and the spice bag in a saucepan. Bring to a boil, reduce the heat, and simmer for 15 minutes.
Remove the jars from their sterilizing bath, and place 1 bay leaf, 1 garlic clove, 1 head of dill and 1/2 teaspoon of mustard seeds inside each. Pack sliced cucumbers inside. Pour the pickling liquid over the top, leaving 1/2 inch of headpsace, and process in a hot water bath.