Garlic Dill Pickles

13 cups water
6 cups 5% acidity vinegar
1 cup canning salt
 
Boil above ingredients 15 minutes.  Pack quart jars with cucumbers and dill.  On top of each jar, put 3 cloves garlic and 1 teaspoon sugar, pinch of alum in each jar.  Pour hot liquid into jars and seal tight.  Set jars in boiling or near boiling water and let stand until cool.

Tagged as: Garlic Dill Pickles