20 to 25 (4 inch or smaller) cucumbers
1/8 tsp. powdered alum
1 clove garlic per quart
1 tsp. dill per quart
3 qt. water
1 grape leaf per jar
1 qt. cider vinegar
1 c. salt

Wash cucumbers; let stand in cold water overnight. Pack into hot, sterilized jars. To each quart, add above amount of alum, garlic, and dill.

Combine vinegar, salt, and water. Heat to a boil; fill jars. Put a grape leaf in each jar, seal. This makes 6 to 8 quarts. Place in a hot water bath for 20 minutes with the water 2 inches over the top of the jars.

If you are in a hurry, you may pack the pickles in ice water for 3 hours and then fix them.