1/2 c. canning salt
3 c. vinegar (white)
9 c. water (well water works best)
Alum the size of a pea

Heat above ingredients to boiling. Pack 1 large head of dill in bottom of jar, pack cucumbers tightly. Pour brine over cucumbers and let set for 5 to 10 minutes. Return brine to pan and bring to boil. This insures a good seal. Place 1 large head of dill on top of cucumbers and 1 clove of garlic in each jar. Pour hot brine over cucumbers and seal jars, wait 2 months. Yield: 6 quarts.