Dill Pickles (friend's mother's recipe)

In each jar place:

1 handful or head dill 

1 clove peeled garlic

1/8 tsp alum

Pack with pickling cucumbers, whole or sliced

Each jar holds about a pound of cucumbers

Brine:

13 cups distilled water

6 cups white vinegar

1 cup canning salt

Bring to a boil and pour over cucumbers, leave about a 1/2" gap.  One batch of brine fills about twelve jars

Processing:

Boiling water bath for 5 minutes

Note: the pickles are a bit soft, probably because I sliced them.  Perhaps a bit of "Pickle Crisp" next time but that will be a while as I have thirty jars of pickles.

Note 2: I added a quarter of a jalapeno pepper, seeds removed, to each of four of the jars, just to see if I liked spicy pickles.