For each jar of dills you will need 2 nice size garlic cloves peeled and cut in half (4 pieces) and two dill florets. Use the dill heads not that fluffy stuff! So if you are doing a bushel....that is 50 jars so you need 100 dill florets and 100 garlic cloves. Leave the cukes whole.
Now here is where the canning police and I part ways. This is how I do it and have for 30 years but it is not according to the guidelines . You'll need to make your own choice but I am convinced this is why they are so crisp.
I sterilize my jars using the sani cycle of the dishwasher (you could boil the jars instead) When they are really hot, almost at the end of the cycle I place them in a oven at 150 degrees to keep them good and hot.
Make the brine and bring the brine to a full and rolling boil.
Place the rings and lids in a large saucepan with water and bring them almost to the boil. Then turn down but keep them hot.
Place the cukes, garlic and dill in the hot jars. I do garlic, dill, cukes, garlic, dill. Pour brine over the cukes. Only do 2 jars at a time, leave the rest in the oven to keep them hot.
Wipe the rim really well, this is critical to sealing, and place lid and ring on and screw to finger tight. Let sit 6-8 weeks before eating!
Here is what I think is most critical:
Fresh cukes
Ice bath
Boiling hot brine
Very hot jars
Clean rim
So as a recap of ingredients
1) Make the brine in the quantity you need , just keep making it
2) Count on 6-8 medium size cukes to a jar
3) 2 large florets of dill to a jar
4) 2 large size garlic cloves, cut in half, ( 4 pieces) per jar