You can use a small funnel and put it on the rim of your jar if you want, or just ladle it in if you feel confident of your pouring skills. Pour in the pickle juice till it is about a half an inch from the top of the jar. You need to make sure the pickles are completely submerged under the solution. Any pickles exposed to the air will spoil, and possibly ruin the jar. Grape leaves can be good for this, using the leaves to push the pickles down and then leaving the leaf on top. Wipe the mouth of the jar of any dripped pickling solution before you do this, using a clean cloth dipped in the hot sterilizing water. Screw the lid on tightly. Keep the jar upright and make sure there is an inch of water above the lids. If you don't have enough water left from the sterilizing of the jars, pour more in. Close the lid and let it boil on high.  Turn off heat after 5 to 15 minutes and let the jars sit until the water stops boiling and cools down some. Take your jar lifter and remove jars from water and place on towel. Let sit for 24 hours. Do not remove or attempt to tighten the lids. If you hear a distinctive "pop," it means the jars have sealed. Properly sealed jars should be good on the shelf for a year or more. Keep them in a cool and dry area, out of sunlight. Let the pickles sit for 10-14 days before putting them in the fridge. This will complete the pickling process. If you really want to, you can open or eat them before they've pickled, but they'll be better once you've let them sit and pickle for several days. When they're pickled, put them in the fridge and let them cool down for a delicious cold snack.

How would you rephrase that briefly using Hindi?
करछी से गर्म अचार के मिश्रण को खीरे के ऊपर डालें: जार के ऊपर ढक्कन लगायें व बैंड लगा दें: जब आपने सभी जार में अचार भर दिया है, तो अब उन्हें स्टेरलाइज़ेशन पॉट में रखकर उबालें: आपने जब अचार बनाया है, उस दिन की तिथि एक स्टिकर पर लिखें तथा जार के ऊपर ढक्कन पर स्टिकर लगा दें: