This is going to be the easiest canning experience of your life.
For these dill spears, I recommend wide-mouth jars. Put them into a steaming pot of water with a steamer tray in the bottom and bring them to a boil.
Then bring your rings and lids to a boil and turn off the heat.
Cut the ends off of your cukes and slice them into spears. You can determine how many spears you’ll need by putting them into the jars sideways.
In each empty jar, add 1/2tps of dehydrated dill weed, and 1/4tsp mustard seed (double for quarts).
For each quart (or for every 2 pints) combine 2c water, 1c vinegar, and 1T pickling salt in a large pot and bring it to a boil.
Pull your jars out of the pot and pack them with cukes. Then pour the boiling hot vinegar mix over the cukes, leaving about a quarter of an inch head room. Apply the lids and rings and tighten them by hand. (you’ll notice here that I spiced my vinegar. You can do that, but you’ll need to add spice to your jars too. I didn’t want my pickles to be under spiced, so I infused the vinegar mix, which is only necessary if you really love dill- these are definitely going to have some zip!)
Put the jars back into the pot with the steamer tray. Bring them to a boil and boil them for 20min. Pull them out and set them to cool on a towel. They’ll be finished when the lid can’t be popped (you may hear a click from them sealing).