Dill Pickles (Erma)

Wash cucumbers then let soak in cold water for a couple of hours.
Put a layer of dill in bottom of jars
Fill with cucumbers
Add black pepper, chilies, garlic, bay leaves, horseradish & top with dill.
Pour brine over cucumbers & seal.
brine:
18c water
1 1/2 c pickling salt
1 tsp alum powder
Cover & bring to a boil. Then add 3 c vinegar & bring to a boil again. Then pour over jars.

5 Baskets yields 45 qts.
18 c water fills approx 12 jars.