Set up your water bath canner and bring the water to a simmer. Wash pint jars in hot soapy water and keep them hot until you're ready to pack. Have your lids and bands ready.

Wash the cucumbers under cold running water and drain well. Trim about 1/16 inch off both ends of each cucumber, then slice the cucumbers into 1/4 inch rounds.

Tie the pickling spice into a small cheesecloth spice bag. Combine the vinegar, sugar, and canning salt in a large saucepan and add the spice bag. Bring to a boil, then reduce to a simmer and simmer for 15 minutes so the spices have time to infuse the brine. Remove and discard the spice bag.

Pack the cucumber slices into hot pint jars, leaving 1/2 inch headspace. Add one dill head (or 1/2 teaspoon dill seed) per jar, plus 1/8 teaspoon Pickle Crisp per pint if using.

Ladle the hot brine over the cucumbers, maintaining 1/2 inch headspace. Run a bubble remover or chopstick around the inside of the jar to release trapped air, and add a little more brine if needed. Wipe the jar rims with a clean damp paper towel, center the lids, and screw on the bands to fingertip tight.

Process pint jars for 15 minutes in a boiling water bath canner, adjusting for altitude (see notes). The canner water should cover the jars by at least 1 inch, and timing starts after the canner returns to a full rolling boil.

Turn off the heat, remove the canner lid, and let the jars sit for 5 minutes. Move them to a towel-lined counter to cool undisturbed for 12 to 24 hours. Check the seals, label the jars, and store sealed jars in a cool, dark place. Allow the pickles 2 to 3 weeks to develop their flavor before opening.