1 qt. water
1 c. vinegar
3 tbsp. salt
2 tbsp. sugar (optional)

Bring to boil. Have jars and lids and liquid boiling hot. Put a small onion and a piece of lump alum (size of pea) and 1 sprig of dill in each jar. Pack the pickles in, then pour hot liquid over, seal.

I put the jars in hot water bath in large kettle for maybe 15 minutes to be sure they seal real well.