Ma'S Dill Pickles - cooking recipe

Ingredients

9 c. water
4 c. vinegar
1 scant c. pickling salt
onions
dill
alum
cucumbers (slices, chunks, spears or \"baby cukes\")

Preparation

In sterilized jars, start with dill and onion pieces, then a layer of cucumbers.
Add more layers until 1/2 inch from top, ending with dill and onions.
Add a few pieces of alum to each jar. In a large pan, bring vinegar, water and salt to a rolling boil. Fill jars to within 1/2 inch of top.
Wipe clean and seal with lids and covers.
Years ago lids sealed easily, now it may be necessary to \"hot bath\" them.
If this is necessary, I bring the water just to a boil then remove.
I do not \"cook\" them.
Save leftover brine for next time or use for chunk pickles.
Using an ice cream bucket fill as jars and store in the refrigerator.
I use this for larger pieces or leftover cucumbers.
This is my grandmother's recipe.
We love 'em!