Drop into cold water and allow to soak for 1 hour. Remove from water; wipe dry and pack into sterilized quart sized canning jars.

To each quart jar, add 1/8 teaspoon powdered alum, 1 large clove garlic, 2 heads dill and 1 whole small hot red pepper.

In a stainless steel or enamel-lined pot, boil together 4 cups good quality white vinegar, 1 cup canning salt and 3 quarts water.

Pour over cucumbers while still hot leaving 1/4-inch headspace. Wipe rim clean using a damp paper towel. Adjust two piece caps. Original recipe calls for no further processing.

Current recommendations are for pickles to be processed in a boiling water bath for 10 minutes (pickles may be less crisp). Leave 5 minutes before removing from canner.

Alum is used to help keep the pickles more crisp, but its use is optional since it is not a preservative.

Makes 7-8 quarts, depending upon size of cucumbers used.