3 1/2 c. water
1 1/2 c. vinegar
1/4 c. pickling salt

Add 1 teaspoon sugar to each quart jar with dill on the bottom and top of jar. Add a dash of alum and clove of garlic to each jar. Boil water, vinegar and salt and pour over cucumbers and seal. Put jars in the oven at 150 degrees for 20 minutes, turn off the heat and leave in the oven overnight.