Kosher Dill Pickles - cooking recipe

Ingredients

whole cucumbers
ice water
1/4 tsp. alum
1 1/2 pods hot pepper
1 whole head dill
2 garlic buttons
1 qt. vinegar
3 qt. water
1 c. canning salt

Preparation

Soak whole cucumbers in ice water 1/2 day.
Place in bottom of each quart jar:
alum, hot pepper, dill and garlic buttons.
Split cucumbers lengthwise and packed loosely in jars.
Heat vinegar, 3 quarts water and canning salt.
Bring to a boil and pour over cucumbers.
Seal each jar as it is filled.