1 qt. apple vinegar
3 qts. water (not softened)
1 c. Kosher salt
Dill

Pack 1 head dill in bottom of sterilized jar. Pack pickles in jars. Put head or 2 of dill on top. Bring liquid and salt to boil. Pour over pickles; cover with lids. Let set for 20 minutes.

Pour liquid back into kettle and reheat to boiling. (Can add 2-3 cloves of garlic to each can.) Pour boiling liquid back onto pickles and seal. Let set for 2-3 months before use. Gets better with age. Can double, or triple, or whatever.