Kosher Dill Pickles - cooking recipe

Ingredients

fresh cucumbers, washed and dried
powdered alum
garlic cloves
fresh dill heads or dill seed
small hot peppers
3 c. apple cider vinegar
4 qt. water
3/4 c. canning salt

Preparation

Slice cucumbers lengthwise into quarters.
Stand down in quart jars.
To each jar, add 1 teaspoon alum, 1 clove garlic, 1 hot pepper and 2 dill heads or 1 1/2 teaspoons dill seed.
In stainless steel pan, boil vinegar, water and salt for 5 minutes. Pour boiling liquid over cucumbers and seal.
Let stand at least 6 weeks before using.
Makes 8 to 10 quarts.