Easy Dill Pickles - cooking recipe

Ingredients

canning pickles (for each jar)
1/4 tsp. mustard seed
1/4 tsp. alum
1 Tbsp. sugar
1 Tbsp. pickling salt
2 to 3 heads dill (more if you want)
1/2 c. white vinegar
2 cloves garlic or more

Preparation

Put dill in 2-quart jar; add mustard seed, alum, sugar and salt.
Pack pickles in jar.
Add garlic.
Add vinegar to each jar. Fill with cold water.
Seal.
Put cans in a canner.
Bring to boil. Boil 1 minute.
Remove from canner; cool.
Store 30 days.
Ready to eat.
Wipe off tops of jars; seal.
After being in canner, if doesn't seal, redo the lids.