Pickles are among the easiest things to can, as long as you can stomach the smell of the brine. Here's the recipe I use for our garden-fresh cucumbers and dill. Although pickles should sit several weeks for best flavor, I have had co-workers inadvertently open a jar the weekend after they were canned. The verdict was they were good, but I think it's best to demonstrate a bit of patience.
8 lbs. cucumbers, cut into pickle-size pieces
3/4 cup sugar
1/2 cup canning salt
1 quart vinegar
1 quart water
3 Tbsp. pickling spices
Dill (enough to use 1 head per jar)
Wash cucumbers, and drain. Combine sugar, salt, vinegar and water in a large saucepot. Tie spices in a spicebag (otherwise known as a coffee filter and twistie tie in my kitchen). Simmer spices 15 minutes in vinegar mixture.
Meanwhile pack cucumbers into hot jars with one head of dill in each jar, leaving 1/4-inch headspace. Ladle hot brine into jars, removing any air bubbles. Adjust two-piece caps. Process pints and quarts 15 minutes in hot water bath.