Ingredients

SYRUP

 ¼ cup salt

 ¼ teaspoon alum

 1 cup water

 1 cup vinegar

 ¾ cup sugar

PLACE IN QUART JAR:

sliced cucumbers

 1 onion, sliced

dill

Method

Make a syrup of salt, alum, water, vinegar and sugar. This is enough syrup for 1 quart of pickles with a bit left over. Boil and cool syrup. Pour over pickles. Put in cold packer until they start to boil. Remove.

Note: (from Val) If I boil the water for the syrup 15 minutes before making syrup, the pickles are firmer and more crispy.

Put 1 sliced onion and dill in quart jar.