Refrigerator Dill Pickles

Helen Kloppenborg

1 gallon sliced cucumbers

4 big heads fresh dill

1 teaspoon alum

1 garlic clove (peeled)

2 cups vinegar  (white or cider)

½ cup pickling salt

6 cups cold water

Pack cucumbers in 1 gallon jar or 4 quart jars.  Add dill and garlic.  Sprinkle in alum.  Boil vinegar and salt together. Add cold water, pour over cucumbers.  Put in refrigerator for one week.  Eat!  Delicious!