3 qt. water
1 qt. cider vinegar
1/2 c. canning salt

Boil these three ingredients for the brine. Wash small cucumbers in cold water. Put cucumbers in just hot water after washing. Pack into jars which have fresh dill and a piece of garlic (optional for garlic) in them. Add 1/2 teaspoon alum on top of the cucumbers. Pour boiling brine in jars and fill to 1/2 inch. Process in boiling water bath for 20 minutes for quart jars. Pickles get crunchy when they have been refrigerated for eating. This will make about 7 quarts of delicious dill pickles.