Fill jars with pickles.

2 heads of dill or 1/2 tbsp. dill seed
1 clove garlic
1/8 tsp. alum
1 grape leaf in top of jar, optional

1 qt. vinegar (5% acid)
3 qts. water
1 c. canning and pickling salt

Pour into jars and seal. (1 peppercorn per jar if desired.) I use about 1/4 or less of a pod of hot fresh pepper per jar. For regular dill pickles omit garlic, peppercorn and hot pepper.