5 c. water
4 tbsp. coarse salt
1 1/2 c. vinegar
1 sm. piece alum in each jar
1 piece dill in each jar

Boil water, salt and vinegar together. When boiling, add just enough pickle in brine for 1 jar at a time, until they turn a different color. Pack into jars and fill with the same brine the pickles were heated in. Seal tight.