1 1/2 qts. water
1 1/2 c. white vinegar
1/4 c. canning salt
1 tbsp. pickling spices
8 cloves garlic, cut up
2 stems fresh dill
15-20 fresh pickles

Brine solution for one gallon.

Pack pickles, dill, cut up garlic and spices in layers. Boil brine solution and pour into tempered gallon jug. Let stand 24 hours. Refrigerate 3 days and eat.