Pickle size cucumbers
3 qts. water
1 qt. vinegar
3/4 c. salt
Dill (2 heads)
Garlic (1 clove)
1/8 tsp. alum
Grape or cherry leaf

Bring water, vinegar and salt to a boil. Pack cold jars with cucumbers, dill, garlic and alum, size of a pea. Put a grape or cherry leaf on top. Pour brine over pickles and half seal. Put jars in oven on cookie sheet for 1 hour at 250 degrees. Do not let jars touch one another. Take out and finish sealing.