To each quart add:

Fresh dill heads (at least 3)
1/8 tsp. or a lump of solid alum
1 sm. red hot pepper
1 lg. clove garlic

Wash cucumbers thoroughly - as many as you want to use. For 3 quarts of whole dill pickles make a brine.

BRINE:

2 qts. water
1 qt. apple cider vinegar (5% to 6%)
1 c. salt

Mix water, vinegar and salt together in saucepan and bring to boiling point. Cover and simmer for at least 5 minutes. Pour the brine over the pickles in jars. Store in cool dark place at least 4 weeks.

SECRET: NEVER SOAK CUCUMBERS IN WATER. The cucumbers will fill with water and won't soak up the brine. This is the main reason for failures when pickle making. Always use full strength cider vinegar (wooden barrel made if possible). Golden Acres natural vinegar from Front Royal, Virginia is the very best apple cider vinegar!