Mrs. Bachman'S Dill Pickles(Ollie Abraham) - cooking recipe

Ingredients

8 c. cold water
2 c. vinegar
3/4 c. (scant) pickling salt
1/4 tsp. alum
1/4 tsp. cream of tartar
2 to 3 heads dill (at top and bottom of jar)
onion or garlic (by choice)
strip or 2 of carrots (if desired)

Preparation

Mix first 5 ingredients.
Let stand to dissolve completely for several hours (this is important).
Pack pickles into jars with dill on top and bottom.
Pour cold brine over pickles and seal. Let stand on counter or in a warm place for 6 days.
Then place in a cool, dark place for 8 weeks.
Half recipe of brine is enough for 2 quarts (1 1/2 recipes will fill a gallon jug).