Make brine: (do not cook)

2 qts. water
3/4 c. salt (kosher)
2 c. cider vinegar

Rinse pickles, slice and put in jars with garlic and dill to taste. Mix salt, water and vinegar and pour over pickles filling jars. (Any large jars will do.) Leave pickles at room temperature for 3 days. Refrigerate after that.