7 1/2 c. water
1 1/2 c. white vinegar
1/3 c. salt
5 lbs. pickles
6-8 cloves garlic
1 bunch dill

Bring water, vinegar and salt to boil. Turn off; cool. Layer pickles, dill and garlic in gallon jar until full; cover. Put in ice box for 4-5 days (ready to eat).