9 qt. water
1 1/2 c. canning salt
3 qt. white vinegar
1/2 c. sugar
Dill sprigs

Combine and heat. Pack pickles and dill in jars. Pour boiling water over. Seal tightly and place in jars on aluminum foil in oven at 350 degrees for 15 to 20 minutes.

This brine is enough for about 20 pickles or 20 to 24 quarts (do not use for about 6 weeks).