3 quarts water
1 quart vinegar
1 c. canning salt
1/8 tsp. alum
1 clove garlic
2-3 heads dill
Pickles

Boil water, vinegar and salt for 3 minutes. To each jar add alum, garlic, dill and pickles. Pour hot brine over the pickles and seal. Set into a boiler of very hot water and leave until water is cold.