20 to 25 (4") cucumbers
1/8 tsp. powdered alum
1 clove garlic
2 heads fresh dill
1 hot red pepper
1 c. canning salt
3 qts. water
1 qt. cider vinegar
Grape leaves

Wash cucumbers; let stand in cold water overnight. Pack in hot sterilized jars. To each quart add above amount alum, garlic, dill and red pepper. Combine salt, water and vinegar; heat to boiling, fill jars; put grape leaf in each jar; seal. Makes 6 to 8 quarts.