1 c. dark vinegar
3 c. HARD water
1/4 c. pickling salt
Garlic cloves (optional)
Fresh dill heads
Grape leaves (optional)
1/4 tsp. alum per qt.

Have freshly picked cucumbers, preferably 2-3 inch size, wash and pack in clean, sterile jars. Heat brine to boiling, put a slice clove of garlic in each jar and a head of dill, top with alum and grape leaves, if used; then pour on brine and seal jars. Place jars in a canner of hot water; with the water over the top of the jar, heat to boiling, then turn off the heat and let jars set in canner until water is cooled, overnight is fine. Let pickles stand about 6 weeks before using.

Above recipe makes about 4 pints of pickles, double or triple as needed. If you have extra brine, pour into jar, cover and store in refrigerator until you make the next batch.