Source: Bertha
Ingredients
alum (1/2 tsp in each jar)
6 cloves of garlic
Fresh dill
1 cup coarse salt
1 pint vinegar
3 qrt water
6 clean quart
jars with Mason or Kerr lids
Method
Put alum in bottom of jar. Pack pickles, add dill and garlic. Pour boiling brine over pickles, seal and put in hot water bath overnight. They will be ready to eat in a few weeks.
© Barbara Deitch 2020