About 1 peck fresh cucumbers
2 qts. water
1 qt. white vinegar
Dill
Grape leaves
1 tsp. celery seed
1 tsp. mustard seed
1/3 tsp. alum
Garlic

Heat the liquid and spices to boiling. Pack clean, whole cucumbers or sliced or quartered. Do not peel the cucumbers. Add grape leaves and dill as you pack the jars. Pour boiling liquid over cucumber and set aside next day. Then reheat the liquid and pour over cucumbers again. This time sealing the jars. This amount of liquid should cover about 6 quarts of pickles.