Rinse the cucumbers, remove the stems, and cut off a slice from each blossom end.
In large stainless steel or enameled bowl, combine water, vinegar, pickling salt, and sugar. Bring to a boil.
Pack cucumbers loosely into hot, sterilized pint canning jars. Run your flat spatula (from the accessory kit) along the sides of the jar removing all of the air bubbles.
Add additional mix (if necessary) leaving a 1/2 inch headspace.
Add 2 to 3 heads of dill or 1 tbsp. of dill seeds to each jar.
Pour the hot vinegar mixture over the cucumbers leaving a 1/2 inch headspace.
Add 3/4 tsp. of pickle crisp to each jar (optional).
Wipe the rims, add the lids, and hand tighten the bands.
Process in a boiling-water canner for 10 minutes (start the timer when the water begins to boil).
Remove jars and cool on a wire rack.
Once cooled, label the jars with the product and date, then store in a cool, dry, dark spot for up to one year.