Dill Pickles - cooking recipe

Ingredients

6 to 7 qt. small cucumbers
3 qt. water
1 Tbsp. alum
7 sprigs dill weed
7 cloves garlic
1 qt. 5% cider vinegar
1 c. pickling salt
7 grape leaves
7 sliced onions
7 small red peppers

Preparation

Place cucumbers in ice\twater
to
cover in crock.
Let stand until well chilled\tand
crisp;
drain.
Bring
3 quarts water, vinegar, pickling salt and\talum to a boil in saucepan. Place 1 grape leaf and 1
sprig
of
dill
weed
in
each
hot sterilized quart jar.\tPack
cucumbers into jars.
Add 1 clove garlic, 1 slice of onion and\t1
red pepper to each jar.
Fill jars wit hot vinegar
solution,\tleaving
1/2-inch headspace. Seal with 2 piece lids.
Process
in boiling water bath for 15 minutes or
in pressure
cooker
(ten
pound
pressure
for 5 minutes).
Makes 6 to 7 quarts.