Dill Pickles And Such - cooking recipe

Ingredients

1 qt. vinegar (cider)
1 c. salt
1/2 tsp. alum
3 qt. water
2 to 2 1/2 doz. cucumbers (small to medium)
3 heads dill weed

Preparation

Bring vinegar and salt to boil.
Pack cucumbers in quart jars (cleaned and prepared for canning) with alum and dill weed.
Pour boiling liquid over cucumbers and seal.
Let stand for 6 weeks before using.
If you like kosher, add garlic and hot peppers. Liquid may be used for green tomatoes, small okra, hot peppers, banana peppers, cauliflower or carrots.