This is my go to recipe for dill pickles. I used it just yesterday, in fact:
dill seed or dill weed
onion slices cut 1/4 inch thick
garlic cloves or powder
1 qt. white vinegar
3 qts. water
1 cup pickling/canning salt
Wash cucumbers carefully. If making whole pickles, cut a sliver of both ends of cucumbers. If making slices, slice to desired thickness. In bottom of hot, sterilized canning jars, place 1 tablespoon of dill, 1 garlic clove (or 1/4 tsp garlic powder), and 1 onion slice. Pack cucumbers into jar, making sure they are below the threaded edge (if you don't the jar may burst while in the canner. Ask me how I know this.) Cover with pickling solution to within 1/2 inch of the top of the jar. Put on lids and place in actively boiling water in a water canner. Process for 15 minutes for pints and quarts. Begin counting processing time as soon as jars are placed in canner.