• 2 quarts water
• 1 quart distilled white vinegar
• 1 cup canning salt.
• 1/2 teaspoon alum.
• Good shake of dill weed
• Good shake of dill seed
• Garlic
• Jalapenos
• Pickling ingredients (okra, pickles, peppers, etc)

Directions

• Combine above ingredients and bring to a boil in large pot
  • Let cool until warm
• Heat canning/jarring lids in near boiling water
• In jars, add ingredients to be pickled.
• For two jars at a time:

1. Fill very near to the top of jar with warm pickling liquid
2. Take hot lid and place on top of jar
3. Take hot lid fastner and secure lid

Note – you should not be able to depress lid after jar is sealed (pop it in/out with finger)