1 peck dill sized cucumbers (4"-5" long)
3 pints cider vinegar
1 1/2 c. salt
4 1/2 quarts boiling water
3 lg. bunches fresh dill
2 lg. or 4 sm. cloves garlic
1 hot red pepper
1 1/2 tsp. powdered alum (opt.)

Choose crisp freshly picked cucumbers, preferably with a short stem left on. Wash gently with a cloth to remove jaggers. Put vinegar, salt and water into a large kettle ready to heat. Wash dill. Get ready 10 or 11 clean quart jars. Place a stalk of dill in each jar and pack in the cucumbers, leaving space for another dill at the top. Put 1/8 of the peeled garlic, 2 (1/8") slices of red pepper and 1/8 of the alum into each jar. Heat the vinegar and salt solution to boiling and pour over the pickles to fill the jar. The liquid should come over the dill. Seal immediately. Store in a cool, dark place. They will be ready to eat in 3 or 4 weeks.