Janet'S Kosher Dill Pickles - cooking recipe

Ingredients

7 qt. cucumbers (not too big)
4 garlic bulbs per jar
2 to 3 dill seed per jar
1/2 tsp. alum per jar
1 qt. vinegar
3 qt. water
7/8 c. canning salt

Preparation

Bring vinegar, water and canning salt to boil; lower heat and fill jars that are packed with cucumbers.
Wash cucumbers.
Pack sterilized screw top jars with garlic, dill seed and alum.
Fill with hot vinegar, water and canning salt mixture and seal.