2 bunches dill
2 cloves garlic
1/4 tsp. alum in each qt. jar

Boil 2/3 cup vinegar, 1/2 tablespoon salt, scant 1/2 cup sugar; this is for 1 quart to fill jar with juice. Add rest of jar with boiling water. Seal.

If you like, you may try 1/2 cup vinegar and 1 tablespoon salt. Put jars in canning kettle. Cover with boiling water and bring to boil and turn off. Let stand in water until cool.