1/2 peck sm. cucumber pickles
5 stems dill
4-5 wedges garlic
1 tsp. alum
1 hot pepper
1/2 c. non-iodized table salt

Scrub cucumbers with brush, cutting off both ends. Cover bottom of crock with 1/3 dill. Put 1/2 of the pickles in crock. Add 1/3 more dill, remaining pickles. Cover with remainder of dill, garlic (slice into garlic), alum, hot pepper (cut in half and seeds removed).

Fill with cold water. Add salt. Press up and down to dissolve salt. Weight it down so all pickles are covered with water. Cover with cloth. Ready in 3 days. After 1 week to 10 days, put into a jar and refrigerate.