"German" Dill Pickles - cooking recipe

Ingredients

3 1/2 qt. water
1 c. vinegar
1 c. salt
3-inch whole cucumbers
1/2 tsp. powdered alum (each qt. jar)
1 bunch dill (each qt. jar)
1 small garlic (each qt. jar)

Preparation

Bring water, vinegar and salt to a boil, then cool.
(Best done the night before.)
Fill quart jars with fresh crisp cucumbers (whole).
Add alum, dill and garlic to jars.
Add pickling syrup and seal.
Wait 2 weeks, preferably 6, before you sample, to give the pickles a chance to reach their flavor peak.