Dill Pickles - cooking recipe

Ingredients

cucumbers
cold water
1/8 tsp. alum
2 heads dill weed
1 or 2 red peppers
1 clove garlic
1 qt. white vinegar
3 qt. water
1 c. canning salt

Preparation

Wash cucumbers in cold water, then put in ice water with plenty of ice and let stand for 24 hours.
Drain and pack into jars, as tight as possible.
To each quart jar, add alum, dill weed, red peppers and garlic.
Mix white vinegar, 3 quarts water and canning salt; bring to boil and pour over cucumbers.
Seal.
Let set for 5 weeks.