3 1/2 qt. water
1 pt. vinegar
1 c. salt
Plain or canning dill or dill seed, 1 tsp. per qt.
Alum, size of pea to each qt.
Garlic (opt.)
Cucumbers

Mix water, vinegar and salt; heat to boil. Turn off heat. Wash cucumbers and pack in jars. Add dill and alum. Pour hot solution over cucumbers and seal. Ready to eat in two weeks.