Grow It! Can It! Eat It!: Dill Pickle

5 qts. water
1 qt. white vinegar (Heinz works the best)
1-1/2 c. canning salt, depending on taste

In large pot add all above ingredients & bring to boil.  In the meantime, stuff washed & sterilized pt. or qt. jars with 1 head dill, 1 clove garlic, pickles (I like the baby dills the best)& another head of dill. For added crispness sprinkl, sprinkle ¼ tsp. alum on top of pts. (1/2 tsp. for qts.).  Place heavy-duty cookie sheets in 250 degree oven.  Place jars on cookie sheets & bake 30 min.  Place jars on clean bath towels & let sit for 24 hrs.  Place in pantry.  Wait 4-6 wks. before eating.