Kosher Dills

Directions

1. 1
   Soak cucumbers overnight in cold water.
2. 2
   Next day, fill jars with cucumbers (may be whole, sliced or spears).
3. 3
   Into each quart jar, put 1 head or 3 tablespoons dill, 1/4 teaspoon alum and 1 small clove garlic.
4. 4
   Bring the water, white vinegar and canning salt to a rolling boil.
5. 5
   Cover the cucumbers with the boiling brine.
6. 6
   Seal; turn upside down.
7. 7
   (If they do not seal, redo brine process or refrigerate.)
8. 8
   Jars will not crack if they are sterilized before being packed, so are hot.
9. 9
   Pickles should stay crisp.