Do your prep work first and canning anything is easy, lots of work but not difficult.
Make sure you have all your ingredients gathered.
Wash everything, jars, rings, canner and have all the new lids you will need, you don't want to run out part way through processing.
Here is the basic recipe that I have tweaked and use with very few variations at this point.
1 cup canning/pickling salt (yes, it is different from table salt)
1/2 cup plus 3 tablespoons white vinegar
1 gallon of purified water
Per quart jar:
1/2 teaspoon mustard seed
1/2 teaspoon black peppercorns
1/2 teaspoon dill seed or one whole dill stalk with leaves
2-5 garlic cloves, depending on size or how much you like garlic
I use these amounts for cucumbers, for banana peppers, I increase the garlic and pepper and decrease the dill. I play around with the spices for each different vegetable.
Fill jars with cucumbers and/or peppers.
Place lid on jar,
Bring up to rolling boil then start timer for 10 minutes, no longer or you will have mushy pickles.
You must fill the canner or the jars will bump around and crack, if you don't have enough pickles for the last load in the canner then fill a jar with hot water and put it in to fill the empty space.
Remove jars with a jar lifter.
The next day, remove the rings, wash the sealed jars and label with date because you want to wait the same 3 weeks before opening. Always date the jars so next year you use the older ones up first.