1 qt. vinegar
2 qts. water
3/4 c. salt
1 qt. cucumbers
2 tbsp. dill seed
1/4 tsp. powdered alum
2 or 3 cloves garlic

Bring vinegar, water and salt to a boil and cool. Wash and cut cucumbers lengthwise. Pack in pickle jars. Cover pickles with brine. Good around November. Makes around 7 quarts.