(This makes enough liquid for 6 to 8 quarts pickles.)

Wash cucumbers; let stand in cold water overnight. Pack in hot sterilized jars. To each quart jar add: 2 heads of dill, 1 clove garlic, 1 hot red pepper, 1/8 tsp. alum.

Combine salt, water and vinegar; heat to boiling. Fill jars with hot vinegar solution; seal. (A grape leaf may be added to each jar to enhance pickle color.) Let cure six weeks before using.