Bring to a boil:

6 c. water
1/2 c. sugar
1 c. vinegar

Cool.

Fill gallon jug with:

5-6 whole cloves garlic
1 large bunch of (1/4-1/2 lb) fresh dill

Pour cooled solution over pickles and refrigerate for one week. Can also be used on cauliflower, carrots, or peppers. Store in refrigerator until ready to use.