4 heads of dill
4 cloves of garlic
2 tsp. peppercorn

BRINE:

1 3/4 qts. water
1 c. white vinegar
1/2 c. salt

Combine dill, garlic and peppercorn. Pack with pickles in gallon jar. Bring brine ingredients to a boil and pour over pickles. Cover with a slice of rye bread. Cover jar with white cloth and secure with rubber band. Let stand in sun for 3 days.