Soak dill size cucumbers overnight in cold water. Drain. Put dill, onion, garlic buds (optional) in jars. Pack cucumbers in and put 1/8 teaspoon alum in each quart jar.

SOLUTION:

3 qts. water
1 c. coarse canning salt
1 qt. vinegar

Boil 1 minute and pour hot over pickles and seal loosely. Leave 1 to 2 weeks in a warmer room to let work. They will usually get cloudy and that's good. Tighten seals and put in cold room. Takes 4 to 6 weeks before they are ready.