Dill Pickles

Ingredients:
Alum
Garlic
Fresh dill
White vinegar
Pickling salt or non-iodized salt Water
Pickling cucumbers Quart Jars
Ice

Directions:
Wash cucumbers with vegetable brush. Soak in ice water for about 2 hours.
Into large pot place 3 cups whitevinegar, 9 cups water and 3⁄4cup salt. Heat but do not boil. Just before it boils turn down tolow and simmer.
Have a roaster/canning pan with boiling water to sterilize jars, and later use pan to process pickles.

You will need 6t o 8-quart wide mouth jars. Washed and sterilized. Into eachjar
place 1⁄4teaspoon alum, 2 cloves garlic, 2 heads fresh dill, 1chili pepper if you desire them a little spicy, then pack cucumbers in jarsgood and tight.
Pour the hot salt/vinegar/water over the cucumbers in the jars enough to cover and after wiping the rim of the jar with a damp cloth seal immediately with lid and seal (do not tighten lids to tight). Place jars into boiling water in roaster/canning pan and let them boil for 5 minutes.

Remove from roaster and tighten lidsandturn upside down for 5 minutes ona towel. After the 5 minutes you can turn them over and set them a few inches apart to cool. As they cool you will begin to hear them pop as they seal. They should be ready to eat in about a month. They should stay crisp for about 9 months to a year.