1 gal. whole sm. pickles (about 3 to 4 inches)
Garlic to taste
Fresh dill to taste
3 sliced onions
2 pts. water
1 pt. vinegar
5 tbsp. canning salt

Soak pickles in cold water 2 hours. Dry and pack in sterilized gallon jug. Add dill, fresh garlic, and sliced onion. Heat vinegar, water, and salt. Pour over pickles. Set in sun 72 hours. Refrigerate.