1 1/2 qt. vinegar (6 c.)
2 1/2 qt. water (10 c.)
1 c. pickling salt
1 clove garlic
1 jalapeno pepper
1/4 tsp. alum
1 tsp. dill seeds
cucumbers, quartered

Boil vinegar, water and salt. Fill each hot jar with garlic, pepper, alum and dill seeds (one at a time). Pack with cucumbers and fill with vinegar mix. Wipe jar and put on hot lids and rings. This recipe works best using small cucumbers.