Salty Kosher Dill Pickles - cooking recipe

Ingredients

Cucumbers, cut, sliced, stripped or whole
1 lg. garlic clove
2 small onions
2 pices dill stem
1 or 2 pods hot pepper
2 qt. white vinegar
2 qt. water
3/4 c. salt
1 Tbsp. sugar
alum

Preparation

Pack cucumbers in quart jar with garlic clove, onions, dill stems or dill head and hot peppers, pods or sliced.
Add a pinch of alum to each jar.
Boil white vinegar and water, salt and sugar; pour boiling mixture over cucumbers and seal.
Pickles may be eaten in 2 weeks.