13 c. water
6 c. apple cider vinegar
1 c. canning salt
1 c. white sugar

Pat dill in quart jar and one garlic bulb. Fill with pickles. Add another dill and garlic bulb and tip of teaspoon powdered alum. Fill jar with boiling brine and seal. Set jars in hot water until water is cold. Use in about 6 weeks.