Dill Pickles - cooking recipe

Ingredients

3 qt. hot water
1 qt. white 5% vinegar
3/4 c. coarse salt
1 Tbsp. powdered alum
garlic cloves
fresh dill
25 to 30 good size cucumbers, washed

Preparation

Bring water and vinegar to a boil.
Add salt and alum; bring to a boil again.
Keep liquid hot to pour over pickles.
Add 1/2 twig and 2 or 3 pieces of dill stalk and 1 garlic clove in bottom of each jar.
Pack cucumbers tightly in jar and pour hot liquid over to 1/2-inch from top. Add another 1/2 twig dill and garlic clove on top; seal jars.
Store in cool place.
Ready to eat in 30 days.