Refrigerator Dill Pickles

1 cup dark vinegar
3 cups water
Scant ¼ cup canning salt
¼ teaspoon alum

Cut cucumbers into spears. Layer dill, cucumber spears, sliced onions and garlic (minced) in a 5-quart ice cream bucket. Repeat layers until full. For brine: Bring to a boil vinegar, water, canning salt and alum. Pour over layers and cool on counter. Place in refrigerator. Ready to eat in 5 days. (Triple brine for 5-quart bucket)