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.