Wash and cut all cucumbers (medium to small in size). Place 1 to 2 heads dill in 1 quart jars, then add cucumbers. Add 1 teaspoon alum to top of each jar of pickles; add hot brine until pickles are covered. Screw lid on tightly and let stand at least 8 weeks before eating. Keep indefinitely.

BRINE:

1 quart cider vinegar
2 qt. water
1/2 c. pickling salt

Bring just to a boil, then pour over cucumbers.