20 - 25 dill size cucumbers
1/8 tsp. powdered alum
1 clove garlic
2 head dill
1 hot pepper (opt.)
1 quart vinegar
3 quarts water
1/2 c. salt

Wash cucumbers, let stand in cold water overnight. Pack in sterilized jars. To each quart add alum, garlic, dill and red pepper. Combine vinegar and add water and salt. Bring to a boil. Fill jars and seal.