Kosher Dill Pickles - cooking recipe

Ingredients

20 (2 1/2 to 3-inch) whole cucumbers
1/8 tsp. powdered alum
1 clove garlic
2 heads fresh dill
1 grape leaf
1 hot red pepper (optional)
1 qt. cider vinegar
1 c. coarse medium salt

Preparation

Wash cucumbers and let stand in ice (in refrigerator) overnight.
Add to each jar 1 clove garlic, sprig of dill, 1 grape leaf and 1 hot red pepper (optional).
Sterilize jars and lids. Add cucumbers.
Boil 3 quarts of water, 1 quart cider vinegar and 1 cup coarse medium salt.
Pour over cucumbers and seal.
To seal, boil in open pot, cover jars with water for 10 minutes.