Sun Kosher Type Dill Pickles - cooking recipe

Ingredients

4 cups cucumbers, sliced
1 garlic clove
1 teaspoon dill seed
1/2 cup white vinegar
2 tablespoons canning salt

Preparation

Wash and slice cucumbers about 1/4 inch thick and place loosely into a quart canning jar. Don't pack them tight. Peel and slice your clove of garlic, too.
Place the garlic, dill, salt, and vinegar into the jar with the cucumbers. If you're using the alum, put it into the jar now, too.
Fill the jar to about 1/2 inch from the top with clean cool water. If your water at home is rusty or irony, use bottled water.
Place a new canning flat lid on top, making sure that the rim of the jar is clean and no salt or dill is between the jar and the lid. Seal tight by hand.
Shake the jar vigorously until the salt is dissolved.
Write the date one week from the date you're making these on top of the lid with a magic marker.
Place the jar in a sunny place and shake the jar once a day. When the date you wrote on the lid is reached, the pickles are ready.