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

Boil water, vinegar and salt together. Wash pickles with brush - pack in jars with dill and put cover on lightly, not tight. Put in oven at 250 degrees for 20 minutes. Take out of oven one jar at a time and pour in hot brine and seal tightly. Put dill in top and bottom of jar.