Prepare and process jars. Keep hot.
Wash lids and bands and keep lids in a pot of simmering water (180 degrees F).
Fill water bath canner half full and bring to a simmer. Set canner rack on top.
Combine vinegar, Mrs. Wages mix, and sugar in a non reactive saucepan and bring to a boil. Then turn off heat.
Cut off 1/16" of the blossom ends of the cucumbers and then slice in spears or thin slices.
Remove jars one at a time from hot water and pack with cucumbers. Then poor over brine leaving a 1/2 inch of headspace. Add in pickle crisp to each jar to help with crunchiness.
As soon as each jar is packed, wipe down the rim and add on a lid, then screw on a band until fingertip tight.
Place all ready jars on the canner rack and then carefully submerge into the water bath canner. The water should be 1-2 inches above the tops of the jars so add in more boiling water if needed.
Bring water to a rolling boil and process at a rolling boil for 10 minutes if you're making pints. 15 minutes for quarts.
After jars have processed, let them sit with the heat off for a few minutes and then carefully remove them from the canner. Let them sit at room temperature for 24 hours.
Test seals by pressing on the center of the jar and if it doesn't flex up and down it is sealed. All unsealed jars can go in the fridge for up to a week.