dill (not dill weed! actual dill w/the sprigs on it)
pickles (not cucumbers) do not buy large pickles,, medium to small is better
pickling spice (couple dashes)
6 1/2 cups water
3 3/4 cups vinegar (white)
2/3 cups canning salt (ball brand)
1 tsp. alum
cook over stove until disolves then let cool.
(old pickle jars work good, otherwise use bigger canning jars).
layer garlic (3-4 heads), dill heads, and i add a little pickling spice, pierce pickles a few times and put them in jars, put in sprigs of dill,pour cool brine over the pickles, place a piece of white bread on the top, cover w/saran wrap and put a rubber band over it,, leave out in the sun for 3 days, then refridge,, eat as soon as you want!