Dill Pickles - cooking recipe

Ingredients

1 peck cucumbers
3 pt. vinegar (scant)
1 1/2 c. salt (scant)
4 1/2 qt. boiling water
grape leaves
2 large garlic
1 hot pepper
1 1/2 tsp. powdered alum
1/8 tsp. alum (in each qt.)

Preparation

Choose crisp, fresh picked cucumbers.
Wash through 2 or 3 cold waters, rubbing with hands, never a brush.
Put vinegar, salt and water into large kettle ready for heating.
Wash dill and grape leaves.
Have ready 8 or 9 clean quart jars.
Place dill in each jar.
Pack sliced cucumbers, leaving room to put dill and grape leaf and 2 1/8-inch slice red pepper and 1/8 teaspoon alum in each jar.
Heat vinegar, salt and water to boiling and pour over pickles to fill jars.
Seal.
Store in cool, dark place.
Ready to use in 6 to 8 weeks.