Here's a recipe from Balls Blue Book, for "Dill Pickles". They have others if you want them.
Yield: 7 pints or 3 quarts
8 pounds pickles, cut lengthwise, sized to fit your jar. (or however you want them cut, imo)
3/4 cup sugar
1/2 cup pickling or kosher salt
1 quart vinegar
1 quart water
3 tablespoons of your favorite pickling mixture, or balls pickling mixture.
Combine sugar, salt, water, vinegar, in a sauce pot. Simmer pickling spices in that mixture for 15 minutes, in a spice bag. You can use a coffee filter, and just tie it with a bread loaf tie, and drop it in also.
Pack cucumbers into hot jars leaving 1/2 inch head space. Add one sprig of dill to each jar, or more, to your liking.
Ladle hot liquid over cucumbers in jar, leaving 1/2 in headspace. Add 1/4 tsp. of food grade calcium chloride to each jar, if desired, to keep pickles crisp. Or, add balls "pickle crisp", which is calcium chloride.
Remove air bubbles from jars, add lids and rings to each, and process pints and quarts for 15 minutes in boiling water canner.
You can also add a hot pepper to each jar for spicy pickles. Also, you can add one clove of garlic, 1 bay leaf, and 1/2 tsp of mustard seed to each jar, for kosher style pickles.
Let cure for 6 weeks, to develop flavor. You could cut them really thin, and do "sandwich stackers" like Vlasic does. Don't know if you've ever seen those or not. You could make thinner, longer pieces for hot dogs/sausages. Round slices for burgers, etc.