PER 1 GALLON PICKLES:

cucumbers (not dill pickles), cut into chunks
3/4 cup salt
boiling water, enough to cover
dill

PICKLING BRINE:

1 part vinegar
3 parts water
1 tbsp. alum
1 tbsp. turmeric

SYRUP:

1 pint vinegar
1 pint water
4 cups sugar

For one gallon pickles, cut in chunks, use 3/4 cup salt and boiling water to cover, let stand overnight in a cool place.

In the morning, drain and rinse, then simmer for one-half hour in one part vinegar, 3 parts water, 1 tablespoon alum and 1 tablespoon turmeric, then drain.

Pack in jars with spray of dill on the bottom and top, and cover with syrup. Seal while hot.

Submitted by: P. A. Iske