20-25 dill sized cucumber
1/8 tsp. powdered alum per jar
1 clove garlic per jar
1 hot red pepper per jar
2 heads dill per jar
1 qt. vinegar
1 c. salt
3 qt. water
Grape leaves

Wash cucumbers, let stand in cold water overnight. Pack in sterile jars. To each quart jar, add the stated alum, garlic, dill and red pepper.

Combine vinegar, salt and water, bring to boiling and fill jars. Place grape leaves on top of each jar and seal. Makes 6 to 8 jars, depending on size of cucumbers. Ready in 3 weeks.