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Put lids of the mason jars in a small pot filled with water. Place the pot on the stove and bring it to a boil. Let the water boil for five minutes to kill any germs that may be on the lids. Set the pot aside until you are ready for the lids.
Fill the mason jars with the pickles and the brine. Make sure the pickles fit snugly in the jar and the brine completely covers them. Place the lids on top of the jars and secure them in place with the rings. The rings should be screwed on as tightly as possible to ensure an airtight seal.
Place the jars in a canner. A canner is basically a large pot that can accommodate the jars and enough water to cover the jars. Add water so that it covers the tops of the jars by at least 1 inch.
Place the canner on the stove, and bring the water to a boil. Let the water boil for 10 minutes before you remove it from the heat.
Remove the jars from the canner with a pair of tongs. Set them in a draft-free spot, and let them sit overnight.
Check the lids the following morning to ensure the canning process is successful. If the button in the center of the lid is pressed down, it is properly sealed. If the button is pointing up, you need to repeat the entire process to get a successful vacuum seal.