Kosher Dill Pickles - cooking recipe

Ingredients

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

Preparation

Wash cucumbers; let stand in cold water overnight.
Pack into hot, sterilized jars.
To each quart, add alum, garlic, dill and red pepper.
Combine vinegar, salt and water; heat to a boil. Fill jars and seal.
Makes 6 to 8 quarts.