Dill sized cucumbers
Alum
1 c. vinegar
Dill heads
2 c. water
2 tbsp. salt

Wash and dry cucumbers and pack in sterile jars with dill head in top and bottom of jar; add alum the size of a pea to each quart. Heat jars. For each quart, boil together remaining ingredients. Pour hot over pickles; seal tight. Set in canner and cover with boiling water. Let stand overnight or until cold. Remove from water and store.