Heat the jars. It's the hot liquid which is likely to crack the jars, not the cool cucumbers. You can heat the jars in the oven. Put them in a cold oven and heat slowly. Or heat them in water. Again start cold and heat slowly. You should heat the jars anyway to sterilise them.

I agree, the jars should be kept warm, it's the hot brine hitting the cold glass that causes the thermal shock. If you take them from your warm/hot dishwasher and pack the cucumbers in, they shouldn't be so cold that it will break the jars, I often pack raw food into jars and add hot liquid without any disastrous results. I get about one broken jar a year from putting a filled jar into the hot canner.

Happy canning!

Annie

Are you going to can them for shelf storage or keep them in the refrigerator. When I brine (ferment) pickles, I let the brine cool so the pickles are crisper. https://nchfp.uga.edu/how/can6b_pickle.html

https://nchfp.uga.edu/how/can_06/dill_pickles.html

Thanks for your advice! I canned 18 jars of pickles--both whole and spears. We did have 1 jar break--but it was an old jar, so I don't think it was thermal shock.

We opened one jar of the spears yesterday--they are delicious--and not soggy at all!