Pack the hot pickles and brine into a hot jar leaving a 1/2 inch headspace.
At this point, if you are using the "Pickle Crisp," add approximately 1/8 teaspoon to the jar.
Use a debubbler to remove any air pockets and recheck for 1/2 inch headspace. If headspace has dropped, add a bit of additional hot brine.
Wipe jar rim with a paper towel dipped in white vinegar.
Center the canning lid on to the rim of the jar.
Apply the canning ring (band) and adjust to "fingertip" tight. (See video.)
Place the jar into your water bath canner and repeat this process until all your jars are filled. Place the lid onto the canner. Bring the water in your water bath canner up to a rolling boil and process (boil) for 10 minutes. (Be sure to check with the National Center for Home Food Preservation's website for altitude adjustments.)
After 10 minutes, turn off the heat and remove the lid of the canner. Be careful when you remove the lid, as steam will be released. Allow the jars to stand in the hot water for 5 minutes.
After 5 minutes, remove the jars, one at a time, from the water bath canner using a jar lifter. Keep the jars upright as you remove them and place them on a well-padded surface. Allow them to cool for 24 hours.
After 24 hours, verify that each jar is sealed properly by checking to see that the "button" (raised area) on the canning lid is now depressed. (See video.) If all the jars are sealed properly, remove the rings (bands) and store them in a cool, dry place, preferably in the dark but at the very least out of direct sunlight.
If, for any reason, a jar did not seal properly, refrigerate it to keep the contents fresh. Water bath canned pickles should stay fresh, unopened, for 18 months. Once opened, they must be refrigerated and should stay fresh for six months.