1 qt. vinegar (white)
1 c. sugar
1/2 c. salt (canning salt)
1 c. water

Bring above to boil. Pour over 1 to 4 inch pickles packed in jar. I put one head of dill on bottom of jar and 1 head of dill on top of pickles. I put 1 clove of garlic in each quart of pickles. Put jars in blue canner with hot water and bring to boil, boil 5 minutes. Take out. Should seal with metal self sealing lids. Hint: don't use hard water with high mineral content. I use rain water, boiled, or else use spring water. Best pickles are made when processed as soon they are picked. Very good recipe for pickles. I have put up 100 quarts in one summer!