Refrigerator Dill Pickles - cooking recipe

Ingredients

2 quarts water
1 quart vinegar
7/8 cup salt
1 teaspoon alum
4 quarts cucumbers (smaller are better)
fresh onion, sliced
dill weed, to taste
garlic, to taste

Preparation

Boil water, vinegar, salt and alum for 2 minutes and cool.
Clean and pack cucumbers with onion, dill and garlic.
Pour juice over all and refrigerate at least one month before eating.
This recipe will make 3 quarts of liquid.
Left over liquid can be stored in the refrigerator until you are ready to can more.
(Quantities listed are variable - depending on how many cucumbers you want to can).