10-12 dill size cucumbers
1 tbsp. dill seed or 3 heads fresh dill
1 tbsp. whole pickling spice
2 garlic cloves
1/8 tsp. alum
2 grape leaves (optional)
2 1/4 c. water
1 1/2 c. cider vinegar
1 tbsp. sugar

Wash cucumbers thoroughly. Soak overnight in cold water. Dry cucumbers and place in a clean, hot quart jar. Add dill, pickling spice, garlic, alum and grape leaves to the jar. Mix water, vinegar and sugar and bring to a boil. Fill jar to within 1/2 inch of the top with boiling liquid. Wipe rim of jar, screw lid on tightly and place in a Dutch oven or other deep pan. Cover jar completely with water.

Bring to a boil and boil for 20 minutes (at higher altitudes longer processing is necessary). Store pickles 2 weeks before using. When cucumbers are plentiful, this recipe may be made in large quantities. Makes 1 quart.