SUPER GOOD OVEN DILL PICKLES (may be used to pickle green beans, yellow squash, peppers, okra, zucchini, asparagus, carrots)

1 gallon dill-sized cucumbers

To each jar add:
2 heads dill
1/4 tsp alum (You can add 1/2 teaspoon alum if desired instead of 1/4)
1/4 tsp turmeric
1 clove garlic

BRINE:
3 qt water
1 qt white vinegar
3/4 C pickling salt

Wash cukes.  Put dill and pickles plus alum, turmeric and garlic in each jar.  Heat brine good but do not boil.  Pour hot liquid over cukes and put only lids but DON’T seal tight.  Place jars in one inch of water in shallow baking pan in a preheated oven at 250 degrees for EXACTLY one hour.  After one hour, open oven; let pickles set TEN MINUTES ONLY then seal up tight.  These pickles may be eaten next day.  They sound impossible but they really do work and taste simply delicious!