20-25 (4 inch) cucumbers
1/8 tsp. alum
1 clove garlic
2 heads dill
1 qt. cider vinegar
1 c. pickling salt
3 qts. water

Wash cucumbers, let stand in cold water overnight. Pack into hot sterilized jars. To each quart add small amount of alum, garlic, and dill. Combine vinegar, salt, and water. Boil. Fill jars and seal. Makes 6-8 quarts.