Sharon, I just helped with an Extension Pickle/Sauerkraut class yesterday. Super fun for everybody, students and volunteers. I should post some photos.
If you are raw packing, which many quick pickles are, you should bring the canner water up to 140 degrees. Hot pack would be 180, almost a simmer. The lower temp process is called low temp pasteurization. You keep the water during processing between 180 and 185 for about 30 mins, depending on recipe. The pickles aren't 'boiled' during processing and tend to stay crisper.
http://nchfp.uga.edu/publications/ug...w_canners.html