6 cloves garlic (diced)
8 tsp canning salt
4 cups white vinegar
1 1/2 cups sugar
2 tsp red pepper flakes
1/2 tsp alum (optional)

cucumbers w/skins
sliced/diced sweet onion (to taste)
sliced/diced jalapeno (to taste (I do 2-3 fresh per gallon of pickles)

Be certain liquid mixture covers veggie mixture.

Stir and refrigerate. Keeps for many months.