Instructions

Step one: Prep canner and equipment (sterilize jars, heat up lids and rings). Bring water in the canner to a boil.

Step two: Combine water, salt, and vinegar in a large pot and bring to a boil.

Step three: Pack cucumbers into canning jars, you’re going to want them to be squeezed pretty tightly in the jar. Add alum, dill, and garlic to each jar.

Step four: Ladle water and vinegar mixture into jars, leaving ¼ inch space at the top. Wipe off mouth on jars and tighten lids.

Step five: Place jars into the canner and boil for 10 minutes. Allow jars to cool and store pickles for 3 weeks before eating them.