1/2 gallon water
1 c. pickling vinegar
1/2 c. canning salt
1/8 tsp. alum

Combine and bring to a boil and cool completely. Then pour over cold pickles packed in a gallon jar with hot peppers, garlic, dill, green grapes and grape leaves. Seal and leave out until they turn color, then put in refrigerator and enjoy. They keep well.