3 lbs. pickles
4 1/2 c. water
1 1/2 c. white vinegar
1/2 c. canning salt
1 tsp. alum
1 tbsp. dill weed
2 cloves garlic

Heat water, vinegar, salt, alum to boiling. Pour over small pickles or quartered cucumbers. Add dill weed and garlic. Put in gallon jug with cover in refrigerator. May be used after 3 days.

Or in crock: Place a saucer or plate over pickles and weight down with jar of water. Cover with towel after 3 days, pour brine, heat to boiling. Put pickles in pint or quart jars, cover with brine and seal with hot lids.