20 to 25 (4 inch) cucumbers
1 clove garlic
1 hot red pepper (optional)
1/8 tsp. powdered alum
2 heads fresh dill

BRINE:

1 c. pickling salt
1 qt. vinegar
3 qt. water
Grape leaves (optional)

Wash cucumbers. Let stand in cold water. Pack in hot sterilized jars. To each quart, add above amount alum, garlic, dill, red pepper. Combine salt, water, and vinegar. Heat to boiling. Fill jars. Put grape leaf in each jar. Seal. 6-8 quarts.