20-25 cucumbers
1/8 tsp. powdered alum
1 clove garlic
2 head dills
1 hot red pepper
1 qt. cider vinegar
1 c. coarse-medium salt
3 qt. water
Grape leaves

Wash cucumbers; let stand in cold water overnight. Pack into hot, sterilized jars. To each quart add above amount of alum, garlic, dill and red pepper. Combine vinegar, salt and water. Heat to a boil; fill jars. Put grape leaf in each jar; seal. Makes 6-8 quarts.