When fermentation is done, carefully pour off the brine into a boiling pot, without disturbing the sediment and leaving it behind.
Bring the brine to a boil, lower the heat and simmer for 5 minutes.
Meanwhile, rinse the pickles and place them in sterilized 1-quart jars.
You can also add the old seasonings (rinse them as well), or add new seasonings.
Fill the jars with the hot brine leaving 1/2" headspace. Wipe the rims with a clean paper towel.
Put sterilized lids on, tighten the bands finger-tight and process in a boiling water bath as follows: pints for 10, 15 and 20 minutes at 0-1,000, 1,001-6,000, and 6,001+ feet above sea level respectively, and quarts for 15, 20, 25 minutes at 0-1,000, 1,001-6,000, and 6,001+ feet above sea level respectively.
Store in a cool, dry and dark place.
This recipe makes six 1-quart jars of canned dill pickles. You will need to adjust the ingredients if you want to make more or less. For example, if you need to make two 1-quart jars, you will need to divide all ingredients by 3.