3 c. water
1 c. vinegar
1 tsp. powdered alum
1/4 c. minus 1 tbsp. pickling salt
2 cloves garlic
Dill weed or seeds
Fresh grape leaves (optional)
10 to 12 cucumbers

Wash and sterilize canning jars and lids. Put water, salt, and vinegar in kettle and bring just to boiling point. Wash the cucumbers and quarter lengthwise. Put 2 cloves of garlic, grape leaf, alum, and dill in the bottom of each jar. Place the cucumbers in the jars and pour the hot liquid to cover them. Leave 1/2 inch space at the top of each jar. Seal at once. Turn upside down in a pan of boiling water and leave a few minutes. Take out and leave standing until cool. Store 6 weeks before using.

Note: If you don't have canning jars, pack the cucumbers in large glass jars or a stone crock. Pour the liquid over the cucumbers and seasonings and weight down so that the brine will cover them. They will become cloudy and then clear up. There may be a scum on top, this is to be removed when they are ready to use. When the pickles become clear, they are ready. Transfer them into smaller jars; cover with the salt brine and keep in refrigerator. You can make small amounts if you don't have space to keep them.