Kosher Dill Pickles - cooking recipe

Ingredients

small cucumbers
garlic cloves
crushed red pepper
alum
grape leaves (if you have them)
1 qt. cider vinegar (5%)
1 c. coarse-medium salt
3 qt. water

Preparation

Use small cucumbers.
Wash and let stand overnight in cold water or ice.
I put mine in the refrigerator.
Next day, drain and pack into hot sterilized jars.
To each quart add 1 garlic clove, 1 teaspoon crushed red pepper, 1/8 teaspoon alum and 1 grape leaf. Make brine of vinegar, salt and water.
Bring to a boil and pour over the cucumbers in the jars.
Seal.
Makes 6 to 8 quarts.