Dill
Pickles or sm. cucumbers
1/2 gallon water
1/2 c. coarse salt
1/2 c. cider vinegar
1 tsp. alum
Garlic (optional)
Hot peppers (optional)

Put dill in bottom of glass gallon jar. Pack in pickles and more dill. Make cold brine of above remaining ingredients. Pour over pickles. Put 1 crust of bread on top; put on lid loosely. Set 3-5 days at room temperature, then refrigerate and eat.