10 c. water
2 c. vinegar
1/2 c. salt
Pinch of alum

Boil water, vinegar, salt, and alum. Pack pickles and dill into jars. Pour hot brine on pickles and seal.

I always had choice cucumbers fresh from the garden and dill (seeds still green) so could pick, scrub, pack and seal immediately. Didn't make many when I had to wait days for enough cucumbers, then soak, etc. I never put them in a hot water bath (like they recommend now, and they always kept). Sometimes broke the seal when working, but resealed.