Here is my recipe for Dill Pickles. It won the blue ribbon at the Indiana State Fair last year.
4 quarts water
1 quart vinegar
1 cup canning salt
Heat to boiling.
1 head dill per jar
1 clove garlic per jar
Split pickles into halves or quarters and place in jar with dill and garlic. Pour vinegar mixture over pickles, leaving 1/4 inch head space. Top with lid and ring. Process 5 minutes in boiling water bath.