1. Put in the jar first: 1 clove garlic, 1/3 teaspoon dill seed, 1/3 teaspoon mustard seed, and 1 or 2 pepper pods (hot or mild).
2. Pack the jars with pickles and/or veggies.
3. Put in the pot to boil: 1 1/2 quarts vinegar, 3 quarts water, 2/3 cup canning salt, 1/4 teaspoon alum.
4. We processed our pickles in a hot water bath for 10 minutes.
Give these a try and see what you think!