24 pickles, quartered lengthwise
3 onions, sliced
Garlic
Hot Pepper
Dill

Layer above in a gallon jar or covered container.

COLD BRINE:

5 to 6 c. water
1/2 c. sugar
1/2 c. vinegar

Stir until dissolved. Pour over layered pickles, cover, turn upside down for two hours. Remove cover and stand at room temperature. Refrigerate. Keeps 6 months.