1/4 c. pickling salt
4 c. water
1 c. white vinegar
1 tsp. alum
4 chilies (optional)
Fresh dill or dill weed (dry)
Cucumbers (1 gal.)

Clean cucumbers. Line bottom of glass gallon jar with dill or 1 tablespoon dill weed. Layer cucumbers and dill alternately (chilies if desired). Pour alum over cucumbers and dill.

In separate container, stir vinegar, water and salt until salt is dissolved. Pour over cucumbers. It should cover the cucumbers completely. Let stand in cool place for 1 week, then refrigerate. When color changes, they are ready to eat.