Add the dill pickle brine, Dijon-style mustard, extra-virgin olive oil, granulated garlic, and dried dill weed into a clean jar with a tight-fitting lid. Make sure all the ingredients are measured out and added to the jar.

Secure the lid tightly onto the jar and shake vigorously for about 30 seconds to fully combine all the ingredients. Make sure the mustard and spices are well-dispersed throughout the dressing. I like to give the jar an extra shake right before serving to keep the ingredients well-mixed.

Transfer the jar to the refrigerator. Store for up to 2 weeks, shaking well before each use. The flavors will meld and deepen over time.