1 qt. vinegar
3 quarts water
3/4 c. salt (scant) (pickling salt)
Dill, 2 sm. stocks to each quart
Garlic, 4 or 5 toes to each quart

Clean pickles, dill and garlic. Fill jars with the above pickles, dill and garlic. Bring to boil the water, vinegar and salt. Pour hot liquid into jars; seal jars and place in big canner. Fill with hot water that your hand can stand. Let stand for 3 hours. Make sure jars are covered with water; also put lid on canner to keep heat in.