Kosher Dill Pickles - cooking recipe

Ingredients

20 to 25 (4-inch) cucumbers
1/8 tsp. powdered alum
1 clove garlic
2 heads fresh dill
1 hot red pepper
1 c. coarse-medium salt
3 qt. water
1 qt. cider vinegar
grape leaves

Preparation

Wash cucumbers.
Let stand in cold water overnight.
Pack in hot, sterilized jars.
To each quart, add amounts shown of alum, garlic, dill and red pepper.
Combine salt, water and vinegar; heat to boiling.
Fill jars.
Put grape leaf in each jar.
Seal. Makes 6 to 8 quarts.