I made my first batch of pickles last weekend and while they look good I still have not tasted them. I only used a basic brine, some red pepper flakes, garlic cloves, and dried dill to make them. I was told that they might be a little spicy, so tomorrow I may make them without the red pepper flakes and instead use only whole black pepper.
When canning pickles you cannot use a pressure canner, you only need to use a hot water bath to seal the jars. You may also just make refrigerator pickles, but those do not keep as long so you would not want to make large batches.
I will take photos of each step this next batch I make and let you know exactly what I use in terms of spices.