Dill pickles
1 quart vinegar
3 quart water
1 cup canning/pickling salt
1 tsp. alum
Add to jars 2 heads dill, 2 cloves garlic, any other veggies you like to pickle in addition to the cukes (e.g. thin pepper strips, celery).
Process in water bath 10 minutes.  Leave at least 6 weeks before eating.