Best Ever Dill Pickles - cooking recipe

Ingredients

pickling cucumber
16 cups water
1 cup canning salt
6 cups vinegar
6 heads fresh dill, divided
3 teaspoons alum, divided
6 cloves peeled garlic, divided

Preparation

Wash cucumbers and pack in sterilized quart jars with 1 fresh head of dill, 1/2 tsp powdered alum, and 1 garlic clove.
Use 2 garlic cloves if they are small.
Bring water, salt, and vinegar to a boil and pour immediately in jars, leaving 1/2 inch head space.
Seal with sterile lids and let standin canner of boiling water, (but dont boil them) until cool.
Let them cure for 6 weeks before using.