4 - 5 inch pickles
Dill
Pickling salt
Powdered alum
Vinegar
Water
Pickling spices
Dried pepper

Can be made 2 jars at a time or by the bushel. There is never any leftover brine.

Put a head of dill in bottom of sterilized jars. Fill with pickles, 2 or 3 peppers, 1 tablespoon pickling spices are optional. Add 1 tablespoon salt and 1/2 teaspoon alum to each quart jar. Add 1/2 cup boiling vinegar. Add another head of dill. Fill jars with boiling water. Seal and shake well. Process in boiling water (1 inch over tops) for 15 minutes. Store in cool dry place.