Cucumbers
1 qt. vinegar
Several heads of dill
Garlic clove (optional)
1 c. salt
3 qts. water
1 sm. hot pepper
Alum

Scrub cucumbers. Pack in sterile quart or pint canning jars with 1 or 2 heads of dill in each jar. A small hot pepper and-or garlic clove may be added to each jar. Add 1/4 teaspoon alum to each quart jar. Warm jars. Boil vinegar, salt, and water and pour boiling mixture over cucumbers. Seal. Ready to eat in three or four weeks.