3 qt. water 1 qt. Heinz distilled vinegar 1/2 c. coarse or canning salt (not iodized) Pickle sized cucumbers 2 head fresh dill 1 sliced onion 2 cloves fresh garlic Gallon jar 1 tsp. alum Pack washed pickles in jar. Add dill, onion and garlic. Add alum on top. Pour liquid into jar. Cover all pickles completely with liquid. Store in a cool place for 1 week. Refrigerate. Will keep for many months in refrigerator. See also: Ice Box Dills |