3 qts. water (12 c.)
1 qt. vinegar (4 c.)
1 clove garlic
1 c. canning salt
1 tsp. alum
1 sm. onion

Put garlic, dill and onion in bottom of jar. Pack with cucumbers. Add alum. Bring brine to boil and pour over cucumbers and seal. Store in cool dark place until ready to use (about 3 months).