Ma'S Dill Pickles

• 9 c. water
• 4 c. vinegar
• 1 scant c. pickling salt
• onions
• dill
• alum
• cucumbers (slices, chunks, spears or "baby cukes")

1. In sterilized jars, start with dill and onion pieces, then a layer of cucumbers.
2. Add more layers until 1/2 inch from top, ending with dill and onions.
3. Add a few pieces of alum to each jar. In a large pan, bring vinegar, water and salt to a rolling boil. Fill jars to within 1/2 inch of top.
4. Wipe clean and seal with lids and covers.
5. Years ago lids sealed easily, now it may be necessary to "hot bath" them.
6. If this is necessary, I bring the water just to a boil then remove.
7. I do not "cook" them.
8. Save leftover brine for next time or use for chunk pickles.
9. Using an ice cream bucket fill as jars and store in the refrigerator.
10. I use this for larger pieces or leftover cucumbers.
11. This is my grandmother's recipe.
12. We love 'em!

water, vinegar, pickling salt, onions, dill, alum, cucumbers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=363826 (may not work)