Wash cucumbers and soak in brine of salt water 4 hours before you are ready to pack in jars. Pack cucumbers in jars, add dill and garlic to taste, also 1 teaspoon horseradish and a slice of raw onion to each jar.

Make a brine of:

6 c. vinegar
15 c. water
7 tbsp. sugar
5 tbsp. kosher salt
1/2 tsp. turmeric
1 1/2 tsp. powdered alum

Bring to a boil, pour over cucumbers, seal and process in hot water bath 5 minutes of actual boiling time. This brine is enough for 10 quarts of pickles.