Dill Pickles - cooking recipe

Ingredients

20 to 25 small cucumbers
1/8 tsp. powdered alum
1 clove garlic
2 Tbsp. dill seed
1 red pepper
1 qt. cider vinegar
1 c. salt (not iodized)
3 qt. water

Preparation

Wash cucumbers well.
Soak in cold water overnight.
Next day, pack in hot, sterilized jars.
To each quart, add the given amount of alum, garlic, red pepper and dill.
Combine vinegar, salt and water; bring to a boil.
Pour over cucumbers and seal.
Let rest several weeks.
Place in refrigerator to crisp.