30 to 36 cucumbers (3 to 4 inches long)
3 c. vinegar
3 c. water
6 tbsp. salt
2 tbsp. dill seed per jar
1 clove garlic in each jar
6 tbsp. mustard seed
3/4 tsp. alum
6 pepper corns
1 jalapeno, cut in 2

Wash the cucumbers. Make a brine of the vinegar, water, and salt. Bring to boil. Place a generous layer of dill, 1/2 to 1 clove of garlic (sliced), and 1/2 tablespoon of mustard seed in bottom of each sterilized Kerr quart jar. Pack the cucumbers into the jars. When the jars are half filled with cucumbers, add more dill and complete the packing of the jars. Fill the jars to within 1/2 inch of the top with the boiling brine. Put Kerr caps on jars; screw the band firmly tight. Process 20 minutes in boiling water bath. Pickles will shrivel after processing. They will later plump in sealed jars. Yield: 6 pints.