We give most away.

I'm growing a lot of cucumbers this year with the intention of making a fair amount of pickles. I've had my fair share of mushy pickles, looking to avoid that at all costs.

I'd like to do some refrigerator (fermented) pickles, but I'd like to can some too. Tips I've come across so far:

Don't use cucumbers longer than 6"
Use an ice water bath for 1-2 hours before canning
Cut off the blossom end before canning
Using alum when canning

What other tips, tricks, and methods does this group have?

Side note, this is dill pickles only. Sweet pickles should be outlawed and banished...

Do you mind sharing your recipe?