Dill & Garlic Refrigerator Pickles By The Bucket-Full - cooking recipe

Ingredients

3 quarts water
1 quart white distilled vinegar
1 cup canning salt
1/2 cup sugar
garlic clove, to taste. I use 4-8 cloves
fresh dill, to taste. (at least 2-3 sprigs per bucket)
onion, to taste. (I recommend 1 large per bucket)
16 cups pickling cucumbers, sliced into spears if using larger cucumbers
1 1/4 teaspoons alum

Preparation

Combine water, vinegar, canning salt, and sugar in saucepan and bring to boil. Keep hot.
In the meantime, scrub cucumbers, cutting into spears if using larger cucumbers. Mince or crush garlic. (The smaller the pieces, the stronger the flavor). Slice onion.
Pack cucumbers into buckets or jars, layering with garlic, onion, and dill. Sprinkle alum over the top.
Poor hot brine over the cucumbers.
Refrigerate at least one week before sampling. If kept in airtight container, pickles will keep for months in the refrigerator.