13 c. water
6 c. white vinegar
1 c. canning salt
Alum
Garlic
Dill

Bring to boil. Pour hot mixture over cucumbers in jars, to which 1/4 teaspoon alum powder, garlic and dill on top and bottom have been added. Seal.

Put jars in cold water up to neck of jar. Bring kettle to boil. Turn off. Let cool on burner.