20 to 24 (4 inch) cucumbers
1/8 tsp. powdered alum
1 clove garlic
2 heads fresh dill
1 hot red pepper
1 c. coarse medium salt
3 qts. water
1 qt. cider vinegar
Grape leaves

Wash cucumbers; let stand in cold water overnight. 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 a grape leaf in each jar, seal. Make 6 to 8 quarts.