Dill Pickles

In each quart jar add two or three small cloves garlic, one tablespoon salt and a twig of dill with a pinch of alum. Fill with washed and tipped cucumbers. Pour a mixture of one quart vinegar and three quarts of water over them. Place jars in a cold water bath. Heat to boiling and remove from beat or turn off flame. Let stand ten minutes in hot bath. Remove from hot water. Let cure a couple of weeks before eating.