My Mom'S Dill Pickles - cooking recipe

Ingredients

1 qt. white vinegar
3 qt. water
1/4 c. sugar
3/4 c. canning salt
1/2 tsp. powdered alum
2 onions, sliced
2 cloves garlic
4 large dill heads

Preparation

Bring to boil vinegar, water, sugar, salt and alum, then cool. In bottom of jar, put the dill heads, onion and garlic.
Put large cucumbers, quartered and sliced lengthways, packed in jar. Put 4 more heads of dill and onion on top and put cooled brine over them.
Put in refrigerator.
Ready in 5 days.
Keeps 4 to 5 months.