20 to 25 4 inch cucumbers
1/8 tsp. powdered alum
1 clove garlic
2 heads dill
1 hot red pepper
1 qt. vinegar
1 c. salt
3 qt. water
Grape leaves, optional (helps make them crisp)

Wash cucumbers, let stand in cold water overnight. Pack into hot sterilized jars. To each quart add the above amounts of alum, garlic, dill and red pepper. Combine vinegar, salt, water heat to boiling, fill jars. Place grape leaf and dill in each jar. Seal. Makes 6 to 8 quart.