Per quart jar:
1 pound pickling cucumbers - choose smaller ones
2 cloves garlic - no brown bits!
1 tsp alum
1 heaping T rock salt (cheapo ice cream salt is fine as long as it's clean)
1-2 good-sized heads of dill
Apple cider vinegar (ACV)
Wash and trim cukes.
Place garlic, alum, salt, and dill in jars, then pack cukes in tightly, keeping them below the neck as much as possible. Pour ACV in jars to just under half-full, then top off with cold water to just covering the cukes.
Close the jars. Invert them a couple of times a day til the salt is dissolved. Let cure at least a month.