1 qt. vinegar
1 qt. water
1 c. sugar
1/2 c. canning salt
1/4 tsp. alum (put on top of pickles)
1 slice onion
1/2 carrot, cut lengthwise
Garlic (if wanted)
Dill (top and bottom jar)

Boil together vinegar, water, sugar and salt. Pour over pickles while hot. Do not pack jars too full. Put jars in canner. Bring to boil 1 minute. Let cool in water. They seal well. Very good keepers!