Dill Pickles - cooking recipe

Ingredients

cucumbers
1/8 tsp. powdered alum
1/2 small hot pepper or 1 tsp. crushed hot pepper
2 heads dill or 1 tsp. dill seed
1 qt. vinegar
1 clove garlic or 1 tsp. crushed garlic
1 grape leaf
3 qt. water
1 c. salt

Preparation

Pack washed cucumbers into hot, sterilized jars.
Into each jar, put the following:
powdered alum, hot pepper or crushed hot pepper, dill or dill seed, garlic or crushed garlic and grape leaf.
Bring to a boil the following: vinegar, water and salt. Pour vinegar mixture over cucumbers and seal by placing jars in boiling water for approximately 2 minutes.
Watch time so pickles will not get too soft.
Yield:
6 to 8 quarts, depending on size of cucumbers.
Small, tiny cucumbers are best.
Check seal carefully for several days.