Dill Pickles - cooking recipe

Ingredients

2 qt. water
1 1/2 c. vinegar
1/2 c. pickling salt
brine for 4 qt.

Preparation

I usually double this brine.
Rinse jars in hot water, then pack with dill, a couple cloves of garlic and clean pickles. Cover with hot brine within 1/4-inch of tops that are kept in hot water.
Tighten down but not real tight.
Put in canner of very hot or slightly boiling water.
Have water only to curve of jar. After the water begins boiling again, boil only 5 minutes.
Remove from canner.
Tighten down lids.
Set them on a towel and cover them with a towel.
Leave overnight.
Remove screw tops and store.