Dill Pickles

Directions

1. 1
   Place washed and speared cucumbers in quart canning jars.
2. 2
   Add 2 to 3 heads of dill in each quart jar; place 2 to 3 cloves in bottom of each jar.
3. 3
   Add a pinch of alum and a strip or ring of red pepper to each jar.
4. 4
   Bring vinegar, canning salt and water to a boil.
5. 5
   Make sure that all the salt dissolves.
6. 6
   Pour liquid over cukes in each jar up to 1 inch from the top.
7. 7
   Wipe rims.
8. 8
   Seal jars; place in a boiling water bath to cover tops by 1 inch. Continue to boil for 10 minutes.
9. 9
   Take out quickly; place jars upside down for 5 minutes.
10. 10
    Stand jars upright; let cool.