How to make garlic dill pickles

Hot Garlic Dills

4 quart jars, rings, and lids

Sterilize and keep hot rings and lids.

In each quart jar, place:

1/4 tsp. alum

2 peeled garlic cloves

2 heads fresh dill, or 2 tsps. dried dillweed, or 2 teaspoons dried dill seed

1 or 2 dried hot peppers

2 peeled pearl onions

Pack cucumbers tightly on top of all this, and place in open stock pot; bring to a boil and remove.

Also, in a separate non-reactive pot, bring to a boil:

2 cups white or cider vinegar

1/2 cup pickling salt

4 cups water.

Ladle hot vinegar mixture into hot jars, leaving 1/4-inch headspace. Place lid and ring on top to seal. Make sure jars are sealed tightly before storing. Pickles will be ready in 6 weeks.

NOTE: We left out the hot peppers since our little ones are the pickle-eaters in our house. That'd just be a dirty trick.