Kosher Dill Pickles - cooking recipe

Ingredients

alum
fresh dill or dill seed
garlic cloves
hot pepper
fresh, firm cucumbers
2 qt. water
1 qt. vinegar
1 c. non-iodized salt

Preparation

To each quart jar and 1/8 teaspoon alum, 1 head fresh dill or 1 teaspoon dill seed, 2 to 3 cloves of garlic, 1 teaspoon hot pepper and cucumbers.
Bring water, vinegar and salt to a boil.
Pour hot solution over cucumbers and seal.
Pickles will be ready in 3 to 4 weeks depending on the size of the cucumbers.
Recipe makes 7 quarts of brine.