Dill Pickle processing time?

Does anyone know the 'safe' amount of processing time (if any) for canning dill pickles. I have read recipes that just say 'pour the boiling brine in and seal' and I've seen recipes that have 15 minutes of processing time in a hot water bath. I'm a bit confused and I don't want soggy pickles due to overprocessing (but I also don't want to get sick).