Mom'S Garlic Dill Pickles - cooking recipe

Ingredients

3 qt. water
1 qt. vinegar
1 scant c. canning salt
1 tsp. alum (in each jar)
1 clove garlic (in each jar)
2 heads dill (in each jar)

Preparation

Sterilize the jars by boiling 20 minutes. Wash cucumbers (2 to 4-inches long) and pack into jars tightly. Add 2 heads dill and 1 clove peeled garlic to each jar.
Combine vinegar, salt and water; heat to boiling. Pour over pickles. Add to top of filled jars, 1 teaspoon alum. Adjust lids.
Process in boiling water bath 10 minutes. Remove jars from canner and let cool.
Makes 7 quarts.