1/2 c. salt
1 qt. vinegar (white)
3 qts. water

Use clean jars, add 1 sprig of fresh dill and 1/4 clove of garlic. Fill jars with cucumbers - pack as tightly as possible - add 1/4 teaspoon powdered alum to top of each jar.

Bring brine to boil and fill jars to top. Cover tightly. Set filled jars of pickles in hot water overnight - up to neck of jars. In morning take out of water - wipe off jars - date jars - put on shelf. Best if left for a month before eating.