This is a fairly easy recipe that makes perfectly wonderful hot garlic dill pickles.

For each jar:

1/8 tsp powdered alum
1 clove garlic (adjust to taste)
2 head fresh dill (adjust to taste)
1 hot red pepper (adjust to taste)
1 grape leaf

The brine:

1 c. pickling salt
3 qts. water
1 qt. cider vinegar

Wash the cucumbers and let stand in cold water overnight. Combine the salt, water, and vinegar and bring to a boil.

Pack the cucumbers in hot, sterilized jars. Add the alum, garlic, dill, red pepper, and grape leaf to each jar and fill with boiling brine. Seal each jar immediately after filling with brine and set aside to cool. Refrigerate any jars that don't seal properly. The pickles are ready to eat after about two weeks.

If you have brine and cucumbers left over, you can slice the cucumbers in coins or spears and cover them with the brine. Add garlic, dill, and hot pepper to taste. Store in the refrigerator.