Spicy Garlic Dill Pickles - cooking recipe

Ingredients

36 small cucumbers
1 quart vinegar
2 quarts water
3/4 cup pickling salt
18 garlic cloves
12 sprigs fresh dill (or 3T whole dill seed)
alum
12 hot peppers (or 6 chili peppers and 6 jalepenos)

Preparation

Soak cucumbers overnight in cold water. Drain and place into quart-sized sterilized Mason jars so that they are firmly packed but not smashed (Recipe estimate is for 6 cucumbers per jar, but naturally this will vary depending on the size of your cucumbers).
In large pan, boil vinegar, water and pickling salt.
Pour over cucumbers in the jars.
Per jar add 2 or 3 cloves garlic, dill, 1/8 teaspoon alum, and 2 peppers.
Store in a cool dark place (I use my pantry). Ready in about 30 days.