2 qt. water
3 tbsp. salt (canning salt)
2 1/2 c. vinegar (cider)

Bring above ingredients to a boil; add pickles a few at a time to gently heat. Put hot pickles in hot jars and cover with boiling brine. Put dill on top of packed pickles and seal. A piece or two of garlic in each jar also makes a nice flavor. Let rest about 2 weeks before sampling.