3 pts. cider vinegar
1 1/2 c. pickling salt
4 1/2 qt. boiling water
1 1/2 tsp. alum

1 switch dill week or 2 tsp. dill seed
1 grape leaf for green color
1 clove garlic
1 hot pepper
1/8 tsp. alum

Pack cucumbers and ingredients for each quart in individual quart jars. Then pour liquid mixture divided equally in jars. Seal at once. Let stand three weeks before eating. Crisp and delicious.