Dill Pickles

Pickling cucumbers
1 quart cider vinegar
3 quarts of water
1 cup sugar
1 cup non-iodized salt
1 tsp. alum
1 pkg. dill weed
1 head of garlic

Scrub cucumbers with a vegetable brush and organize into large, medium and small sizes. Set aside. Combine in a large, heavy saucepan vinegar, water, sugar, salt and alum. Bring to a boil until dissolved. Let cool.

Sterilize 1-quart, wide mouth canning jars, lids and rims by boiling in water for approx 3 minutes. Keep in boiling water until ready to use.

Place small amount of dill weed in bottom of jars, than one garlic clove. Next pack cucumbers into jars starting with large sizes than medium, than finishing with smaller ones.

Pour cooled mixture in jars leaving ½ inch space at the top. Place jars in steamer – follow its directions.