Kosher Dills - cooking recipe

Ingredients

cucumbers
1 head or 3 Tbsp. dill per jar
1/4 tsp. alum per jar
1 small clove garlic per jar
9 c. water
3 c. white vinegar
1/4 to 1/2 c. canning salt

Preparation

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