Cucumbers (med.)
1 tbsp. coarse salt
1 tbsp. dill seed
1 to 2 cloves of garlic (cut into sm. pieces)
2 pea-sized lumps of alum
White vinegar

Cucumbers fresh picked (never refrigerated). Pack in quart jars. Pour boiling white vinegar to about 1/3 of jar. Fill to near top with boiling water. Seal immediately. Ready to eat in about 2 weeks.