Wash, cut off ends and slice enough to fill a gallon glass jar. Add until jar with water is full:

3 heads dill
2 cloves garlic
4 tbsp. salt

Put crust of bread on top. Put lid on and sit in sun for 7 days. Rinse in cold water several times. Make syrup of:

4 1/2 c. sugar
3/4 c. cider vinegar
3 tsp. mustard seed
3 tsp. celery seed

Do not heat. Pour over pickles in jar. Shake until sugar is dissolved. Keep in refrigerator. Can be used in 3 days. Cut slices 1 inch.