pickles (washed & quartered)
1 lrg. white onion, diced
6 to 8 cloves of garlic, minced
1/2 tsp. mustard seed
6 to 8 heads of dill
9 c. water
3 c. white vinegar
1/2 c. canning salt

Fill 5 quart plastic pail (with cover) with pickles standing on end, dill at top and bottom of pail, onion, garlic and mustard seed.

Combine brine: water, white vinegar and canning salt. Heat to a rapid boil and pour over pickles. Cover with a clean towel.

Let stand at room temperature for 3 days. Cover and refrigerate.

Will keep in the refrigerator for 1 year.