2 qt. pickles
2 c. water
2 c. vinegar
Scant 1/2 c. salt

I use up larger pickles cut lengthwise and in quarters. Combine water, vinegar, and salt. Boil and cool. Pour over prepared pickles. I layer in crock (5 quart ice cream pail works good) as follows: pickles, dill, onion, garlic (optional); repeat 2 more times. Cover with plate and weigh down. Let set on counter 3-4 days. Don't change brine. Refrigerate in brine after that. Will keep quite a long time in refrigerator.