My homemade pickles cont'd (specific recipe)

This is in more of a recipe format:

1. clean and cut-up cukes... stuff as many as you can in the jars with a little dill for extra flavor. Leave 1 /2 space on top of jar
2. Mix 6 cups water, 4 cups vinegar, and 6.5 oz Mrs. Wages Kosher Dill quick process seasoning packet in a non-aluminum container
2a. Add any seasonings to mixture you might like. I add 1 clove of garlic.
3. Cook mixture on stove until almost boiling.
4. Remove from heat and pour over cucumbers in the jars leaving 1/2 inch space in jar.
5. Wipe mouth of jar with clean damp cloth.
6. Put lid and ring on jar.

The rest of the instructions vary depending on whether you are canning them or just making the refrigerator recipe.

Refrigerator recipe:
7. Let jars cool for a few hours. Jars may seal themselves which is a bonus
8. Put in the refrigerator. Ready to eat in a couple of days

Quick process canning recipe:
7. Put jars in a water bath canner for 10 minutes
8. Remove from water bath and let sit on the counter for 24 hours
9. Check to make sure the jars sealed. If not put the ones that didn't in the fridge. Otherwise store them in a cool dark place for up to a year. Ready to eat in a couple of days.