German Dills

• cucumber
• 3 quarts water
• 1 cup water
• 1 cup salt
• 1 cup vinegar
• 4 teaspoons alum
• 8 heads dill

1. This is exactly how recipe was written.
2. Soak cucumbers overnight in clear water.
3. Boil brine; cool overnight.
4. In morning cut cucumbers into the size desired.
5. Pack in jars.
6. Place pieces of dill on top.
7. Add 1/2 teaspoon alum to each jar.
8. Heat the above solution.
9. Pour over pickles hot and seal ( I think you have to waterbath).
10. These will remain crisp for a year.

cucumber, water, water, salt, vinegar, alum, dill

Taken from www.food.com/recipe/german-dills-465069 (may not work)