the basic recipe is:
a whole lot of cucumbers
1 quart white vinegar
3 quarts water
1/2 tsp. alum
1 cp pickling or kosher salt
seasoning (we use fresh dill weed, minced fresh garlic, and red pepper flakes <sparingly>)
you wash the jars/lids and let 'em air dry... keep lids in hot water... grandma's recipe says it will make 10 quart jars, mine made 9... i think i didn't have quite enough cucumbers... put the seasonings in the bottom...then you wash the cukes and pack the cucumbers in tightly... boil the water/vinegar/alum/salt and pour it over the cucumbers... wipe the rims, dry the lids, put the lids on, screw tightly, and process in boiling water for five minutes.
pull 'em out, wipe 'em dry... don't mess with the lids, for at least 12 hours. as the jars cool, they will become vacuum sealed... so if they're puffy with steam at first, it's ok... just as long as they suck back down when they've cooled.
you have to wait about 4-6 weeks to eat them. make sure nothings leaky and that the seal's not broken...