Refrigerator Dill Pickles

Pickling Solution:
6 cups water
2 cups vinegar
½ cup canning salt
½ tsp. alum (optional)
Bring ingredients for the pickling solution to a boil.
Enough fresh pickling cucumbers to fill a 1 gallon jar (or divide into quart jars)
1 large bunch fresh dill weed (about ¼ lb)
1 large onion
2 whole cloves
2 tsp. sliced garlic (I use whole cloves)
Wash about 4-5 lbs. freshly picked cucumbers. Layer whole, unpeeled cucumbers, onion, cloves, garlic, and
dill. Pour vinegar solution over the top, let set on counter for 3-4 hours.
Refrigerate. Ready to eat in 2-4 days.
Will last up to 6 mos. or more in refrigerator!