Makes 2 quarts. Combine:

3 c. water
1 c. vinegar (white)
1/3 c. salt

Bring to a boil and simmer for 5 minutes.

In each quart jar:

2 heads & stems of fresh dill
1 clove garlic
1/4 tsp. alum powder
Cucumbers to fill (leave 1/2 inch headspace)

Pour hot brine over cucumbers in jar, adjust lids and hot water bath or steam can for 20 minutes. Let sit about 2 months in cool dark place before using.