Select pickles of from two to three inches in length and scrub well with
a small brush. Pack in layers in Mason jars, a layer of pickles, a layer
of dill and a few mustard seeds, placing a bay leaf and a piece of alum
the size of a pea on the top of each jar.
Let one cup of vinegar, two cups of water and one tablespoon of salt
come to a boil. Pour boiling hot over the pickles and seal.