Mom's Spicy Dill Pickles

1 bushel of cucumbers makes about 40-45 quarts

45 cloves of garlic

45 jalapeno peppers

45 red peppers

45 sprigs of dill

Brine:

2 1/2 qts. (10 cups) water

1 1/2 qts. (6 cups) vinegar

1 c. pickling salt (I use Real Salt)

(You may need more brine to do 1 bushel of cukes than what this recipe calls for. So make sure you have at least one gallon of vinegar and extra salt on hand.)

Put garlic, peppers, dill & cukes in jar. Pour brine into each jar to the rim.

Add:

1/2 tsp. alum in each jar

Put hot lids on. Put out in the sun for 3 days, turning the jars each day. One of the days, turn the bottles upside down. After three days, bring them in, put them on your shelf and they will be ready to eat in three months.