Dill Pickles - cooking recipe

Ingredients

1 1/2 c. salt
1 gal. plus 2 qt. water
whole cucumbers
2 heads dill
grape or cherry leaves (optional)
pinch of alum
1 qt. vinegar

Preparation

Make a\tbrine
of 1/2 cup of salt to 1 gallon of water. Pour over
whole
cucumbers
(leave a little stem on them) and soak overnight.\tPack
in
sterilized jars with a head of dill in the bottom and a head
of
dill on the top.
Add a pinch of alum the size of a
bean.
Grape
or
cherry
leaves make them greener. Bring to a boil
2 quarts water, 1 quart vinegar and 1 cup salt. Pour over
cucumbers
and
seal.
(For 1 quart of pickles, use 1 cup water, 1/2 cup vinegar and 2 tablespoons of salt.) May process in\tboiling
water\tbath for 20 minutes for quarts and 10 minutes for pints.\t(I don't usually do this.)