Refrigerator Dill Pickles

1 gallon cucumbers, (washed) can be sliced or spears or real small baby cukes
garlic cloves, peeled
4 heads fresh dill, approximately
1 teaspoon alum
2 cups vinegar (cider or white)
6 cups water
½ cup (scant) canning salt

Pack cucumbers in a one gallon jar, leaving room for dill. Add dill and garlic. Sprinkle with alum. Boil vinegar and water with canning salt Pour hot liquid over cucumbers in jar. Put in refrigerator and let set a week. Keeps in refrigerator all winter.

Sweet Dill Pickles

5 cups water
4 cups sugar
4 cups vinegar
pickling spices wrapped in small cloth
Wash small cucumbers in cold water. Large ones may be used if cut lengthwise. Place head of dill in bottom of sterilized jar and pack in cucumbers. Add 1 teaspoon salt to each jar. Make brine with ingredients listed above. Bring to a boil and pour over cucumbers in jars. Place lids on jars and place jars in canner and cover with water. Simmer until cucumbers change color. Take jars out of water and seal tight.