2 c. water
2 c. vinegar
3 c. sugar
2 tbsp. salt

Bring this mixture to a boil. Put 1 garlic bud and a nice big head of dill into the bottom of quart jar. Slice pickles into jar about 1/8-inch thick. Do not slice too thin.

Pour the hot vinegar mixture over pickles, then put in canner of hot water and bring to boil. Turn off burner; take the lid off canner and let set 1 hour. Take jars out of canner.