2 qts. water
3 c. pickling vinegar
1/2 c. canning salt

Bring brine to a boil. Drop washed pickles in brine until they turn color. Take out and pack in hot quart jars with dill, 1 clove garlic and 1 red pepper. Pour boiling brine over pickles and seal with hot lids. Garlic and red pepper is optional.