Each jar should be prepacked with washed pickles, garlic to taste, 1-2 hot red peppers, and 1/2 teaspoon alum and fresh dill.

Jars should be pre-sterilized, lids and seals need to be very hot to seal is rubbery. Shake water off lids and seals before capping jars (they must be dry before sealing).

Let set until cool and sealed. Ready in about 6 weeks.