1 qt. white vinegar
3 qts. water
1/2 tsp. alum
1 c. salt (not iodized)
1 tsp. mustard seed
1 part of garlic
Onion, sliced (optional)
Cucumbers, sliced
Fresh dill bunches (or 1/2 to 1 tsp. dill seed) per jar

Makes 6 (1 quart jars). Boil water, vinegar, alum and salt. In meantime, add mustard seed, garlic, onion and dill to each jar. Pack cucumbers well into jars. Add boiling water-vinegar mixture. Put on hot lids; close tightly. Do not process it makes them soggy. Let sit 1 month before eating!