Homemade Canned Dill Pickles - cooking recipe

Ingredients

cucumber
1 1/2 gallons vinegar
1 1/2 gallons water
1 cup salt
For jars
7 garlic cloves
7 tablespoons pickling spices
30 -50 sprigs fresh dill
7 tablespoons dill seeds
10 pinches alum (do not use if you use lime)

Preparation

You can keep your pickles whole or slice them.
Wash the pickles and cut the stems off if you keep them whole.
Stir the vinegar, water, and salt in large pot; let it just come to a boil.
Have hot jars ready: Put in 1 clove garlic, 1 T pickling spice, several sprigs of dill, 1 T dill seed and 1 pinch alum (if you did not use lime).
Pack the jars with cucumbers. Ladle the hot vinegar mixture over to within 1/2 inch of top of jars.
Remove the air bubbles; wipe rims clean, seal, and process in hot water bath for 10 minutes.