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.