I'm looking for a bare-bones dill pickle brine recipe (for safe canning, and long-term storage—not for refrigerator pickles). When I look online, I see all these really fancy recipes that try to jazz things up, but I don't see any basic recipes. How do you make basic dill pickle brine? I know I need to use water, vinegar, salt and dill, but I don't know the proportions. I would prefer not to use alum, if at all possible.
The brine will be for use with cucumbers, peppers, squash, okra and other things.