Pickles are the easiest thing to bottle. You can get a lot of them done in a relatively short amount of time.
There are different recipes out there for dill pickles. Some recipes call for pickling spices, and sugar. I don't use the pickling spices or the sugar. All you need is a basic brine recipe that you like. My favorite recipe is very simple.
GOOD TO KNOW!!
USU Extensions had this to say about crisp pickles:
Use of ice to firm pickles
Soak cucumbers or other vegetables in ice water for 4 to 5 hours before pickling.
Use of grape leaves to firm pickles
Historically, grape leaves are sometimes added to pickle products. The tannins in grape leaves were found to inhibit the pectinase enzyme (a chemical that would break down and soften the pectin structure). However, this enzyme is located at the blossom end of the cucumber and if that is removed this process is redundant.