Russian's Dills

Wash dills in hot water. Soak overnight in cold water (use ice or place in refrigerator). Brine: 3 quarts boiling water 2 cups white vinegar 1/2 cup coarse salt 1 teaspoon alum Bring water to a boil and add rest of ingredients. Boil until dissolved. Sterilize canning jars. While still hot, arrange dills in jars, along with several cloves of garlic, a couple of dried red peppers and 2 or 3 bay leaves (grape leaves also work very well). Oh, and you can throw in some horseradish if you like as well according to her notes, although I'm not sure in what form you would add it. Pour the brine over the dills, then close up the jars. The pickles need to sit for about 2 weeks before they are ready, I believe. According to my mother, it is best to store them in a dark cool place (the lucky woman has a huge pantry!) Then pop open a jar and enjoy!