25 cucumbers
Dill
Garlic, sliced
Vinegar
Salt
3 qt. water
2 tbsp. alum

Scrub pickles. Pack in hot sterile jars: a layer of dill; a clove of garlic, sliced; a layer of pickles. Bring to a boil: 1 quart vinegar (I use white); 1/2 cup salt; 3 quarts of water; 2 tablespoons alum. Pour hot over cucumbers and seal.