1 clove garlic
1 bay leaf
1 head dill
1 tsp. mustard seed
Sliced pickles, packed vertically in pint jars
3 c. white vinegar
3 c. water
6 tbsp. salt

Boil vinegar, water, salt and spices for 5 minutes. Pour over pickles almost to top. Place a bash of dill on top. Make sure rim of jar is free of brine. Seal. Ready to eat in 4 weeks.