1 gal. jar sm. pickling pickles
1 heaping tbsp. Kosher salt
1 c. vinegar
1 whole head garlic, cut up with skin
Water
Dill (use fresh)

Combine salt, vinegar, garlic and water. Put into 1 gallon jar. Add pickles, layering with dill. Keep pressing down pickles until they are packed tightly (some water will spill over). Put jar into cool dry place for 1 to 2 weeks. The longer the pickles set, the more sour they will be. Refrigerate when desired sourness is achieved.