3 cloves garlic, chopped
salt
alum
dill weed
canning jar
small pickling cucumbers
vinegar
black peppercorns (whole)

Wash cucumbers and remove stems. Fill jar with cucumbers.

Add:

2 sprigs of dill weed
2 tablespoons black peppercorns
a sprinkle of alum
chopped garlic
1/4 cup vinegar

Mix 1 1/2 teaspoons salt to 1 cup water and fill jar to 1/4 inch from the top. Seal and place jar in a dark place for 2-3 weeks or more.

Note: Revised canning methods call for processing pint jars 10 minutes in a boiling water bath before storage.