Kosher Dill Pickles - cooking recipe

Ingredients

1 peck dill size cucumbers
1/2 c. salt
1 qt. vinegar
1 qt. water
large bunch dill
2 large or 4 small fresh cloves garlic
1/8 tsp. alum in each jar

Preparation

Put vinegar, salt and water in large kettle ready for heating. Look over dill and wash.
Pack jars with freshly washed cucumbers, putting a stalk or flower of dill in bottom.
Save a little space for top to place another piece of dill.
Put garlic in each jar and place 1/8 teaspoon alum in each jar.
Heat vinegar solution to just a boil.
Put in jars.
Cover cucumbers.
Seal immediately and store in cool dark place.
Makes 8 to 10 quarts of pickles.
Can be ready to use in 4 to 6 weeks.