1 gallon glass jar
8 heads of dill

Fill jar with pickles and put dill in bottom. Pick each pickle with fork (4 to 5 inch pickles). Pack in jar. Add 1/2 cup dark vinegar, pour over, then put 1/2 cup pickling salt over.

Fill jar with HARD water let set 1/2 hour and shake to dissolve salt and put cover on and leave out in HOT sun for 5 days. I add carrots, onions and garlic is optional. Refrigerate when done. Usually takes 2 to 3 days before they start to work.