8 qts. water
3/4 c. 90 grain vinegar
1/2 c. canning salt
Fresh dill (placed in ea. canning jar)
2 red peppers (placed in each canning jar)
2 cloves garlic (opt.) (placed in ea. canning jar)
1/2 tsp. alum

Fill clean, sterilized quart jars with washed pickles where you have already added the dill, peppers and garlic.

Bring water, vinegar, canning salt and alum (also known as "brine") to a boil. Fill 1 jar at a time. Seal. Then fill the next jar, seal and so on until finished.

Preheat the oven to 200°F. Put the pickles in oven for 20 minutes or until the pickles change color. This recipe has been handed down in the family for over 100 years and is given here only for historical value.

Modern canning methods do not recommend oven canning, but you may process this same recipe by putting jars in a boiling water bath canner for 15 minutes.