Dill Pickles

• liquid
• 3 qt. water
• 1 qt. vinegar (5% acidity)
• 1 scant c. (a little less) of canning salt

1. Bring mixture to a boil.
2. Select about thumb sized or smaller cucumbers and wash thoroughly.
3. Pack into sterilized quart jars with three or four cloves of garlic and three or four dried red peppers (for hot), less for milder pickles.
4. Also add three or four heads of washed dill.
5. Add a pinch (whatever can be held between thumb and index finger) of alum to each jar.
6. Pour hot liquid to neck of jar.
7. Wipe mouth rim of jar with lint free wet cloth.
8. Put on sterilized lids and screw rings tight.
9. Place jars in cold pack canner half full of hot water.
10. Add boiling water to cover tops of jars.
11. Boil five minutes.
12. Remove to towels, out of draft, let sit overnight.
13. Liquid can be saved and reheated later.

liquid, water, vinegar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=772254 (may not work)