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.