For the best product texture, you should use this method for pickling, but you need to carefully manage it to avoid potential spoilage.
Place the jars in a canner filled half way with warm water, about 120 to 140 degrees Fahrenheit. Next, add hot water to a level about an inch above the jars. Heat the water enough to maintain 180 to 185 degrees Fahrenheit for 30 minutes.
Use a candy or jelly thermometer to make sure the temperature maintains appropriately throughout the entire 30 minutes. Temperatures over 185 degrees will cause the pickles to soften. Only use this method when a recipe calls for it, otherwise use regular canning methods.
Here is a Food Channel YouTube video on how to make Dill Pickle, take a look.