As of today I've canned 17 quarts of pickles and one quart of refrigerator dills. And we're just getting started!
Here's an easy pickle recipe that I've used in the past and love:
(recipe is for one jar, and you can make several jars at once, of course):
2 clumps/heads of dill
2 cloves garlic, sliced
1 Tbsp sugar
1 Tbsp canning salt
dash (less than 1/8 tsp) alum
1/2 c. cider vinegar
water to cover pickles
Cucumbers to fill jar
In sterilized 1 quart jar, put one clump of dill, 1 clove of sliced garlic, and cucumbers. Add sugar, canning salt, alum, and cider vinegar. Add water to cover the pickles. Add another head of dill and one more clove of garlic (cut up). Boil in a hot water bath canner for five minutes. Wait six weeks to eat.