Canning Dill Pickles - cooking recipe

Ingredients

Quart Jar
cucumber
2 garlic cloves
2 teaspoons dill seeds
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon alum, wrapped in grape leaf
Top
1 quart vinegar
3 quarts water
3/4 cup canning salt

Preparation

Wash and lime cucumbers.
To each quart jar add: garlic, dill seed, crushed red pepper, and the alum.
On the stove, Boil: vinegar, water, and canning salt.
Pour over the other ingredients.
SEAL!
Keep some where cool for about 6 months.
As many quart jars as you feel, is as many servings as there will be.