Dill Pickles-Peggy

Wash pickles. Pack into hot, sterilized jars. To each quart, add: 2 heads of dill, or 2 tablespoons dill seed, and alum the size of a small grape (about 1/4 teaspoon). Fill jars with hot brine: 1 cup cider vinegar or regular vinegar, 1 tablespoon coarse salt, 2 cups water; seal.