1 slice onion
1 sm. clove garlic

Put in bottom of jar.

1 pt. water
2 1/2 c. sugar
1 qt. white vinegar
1/2 c. canning salt
1 head of dill on top of chunked pickles

Heat brine and pour over chunked or sliced pickles. Add powdered alum, the size of a pea on top. Seal.