15 pickles, sliced
4 c. water
2 c. vinegar
1 1/2 c. sugar
1/2 tsp. alum
1/4 c. pickling salt
Dill, onions, celery, green peppers

Put in layers with pickles. Pour cold brine over pickles. Put in refrigerator covered. Let stand 5 days before eating. These will keep all winter in refrigerator.