Dill Pickles (2 ways)

1 way:
Put heads of dill in jar.
Pack pickles.
Put in:
1/2 teaspoon mustard seed
4-5 whole peppers
scant 1/4 teaspoon alum
1 clove of garlic
Top with another head of dill.
Measure and mix (cook and pour over pickles):
3 cups water
1 cup vinegar
1/4 cup pickling salt
Put on lid and steam to seal.
Double batch liquid = 5 quarts


2 way:
Wash pickles in cool water.
Slice them if you like and put them in jars. Pour boiling water over them.
Let stand 1/2 hour.
Take the following and bring to a boil:
3 tablespoons salt
2 cups water
1 cup vinegar

Put dill in jar and alum size of a pea.
Pour hot mixture over pickles and seal.
This makes mixture enough for 2 quarts