13 c. water
6 c. vinegar
1 c. pickling salt
1 tbsp. sugar
Green dill (do not use frozen or dried dill)
Alum
Garlic cloves
Onion cloves

Wash small pickles and pack in jars. Drain off water. Add a peeled garlic clove and onion clove and dill to each jar. Boil the water, vinegar and salt. Put 1 teaspoon sugar and 1/4 teaspoon alum to each jar and fill with the boiling brine. Put lids on jars. Set jars in a canner. Cover with water just up to the neck of the jars and heat. As soon as the water is hot (do not boil) turn heat off and let the jars in the hot water for 1/2 hour. Remove the jars from the water.