BRINE:

12 c. water
4 c. white vinegar
1 tsp. salt
Dill
1 garlic clove

Pack pickles in jars. Bring brine to a boil in kettle. Pour hot brine over pickles. Seal jars. Place in oven at 250 degrees until pickles turn color. (Dull olive green, about 1 hour.)

Do not use iodine salt.

Let rest 1 month before eating.