Cile's Dill Pickles

Directions

1. Combine vinegar, salt and 2 quarts water in large kettle. Heat to boiling.
2. Pack cucumbers in sterilized jars. Add 2 heads dill, 2 thin slices garlic and 1/4 teaspoon alum to each quart.
3. Cover cucumbers with hot vinegar mixture leaving 1/2 inch headspace. Seal jars with sterilized lids. Makes 7 quarts.