Dill Pickles - cooking recipe

Ingredients

1/2 bushel cucumbers, washed and speared
fresh dill heads
whole cloves, peeled
alum
red hot peppers, cut into thin strips or rings
14 c. vinegar
3 c. canning salt
42 c. water

Preparation

Place washed and speared cucumbers in quart canning jars.
Add 2 to 3 heads of dill in each quart jar; place 2 to 3 cloves in bottom of each jar.
Add a pinch of alum and a strip or ring of red pepper to each jar.
Bring vinegar, canning salt and water to a boil.
Make sure that all the salt dissolves.
Pour liquid over cukes in each jar up to 1 inch from the top.
Wipe rims.
Seal jars; place in a boiling water bath to cover tops by 1 inch. Continue to boil for 10 minutes.
Take out quickly; place jars upside down for 5 minutes.
Stand jars upright; let cool.