Grape leaves
Cucumbers
Dill heads
Small onions
1 lb. coarse salt (3 cups equals 1 lb.)
4 pints vinegar
8 quarts water
4 cloves garlic (or more, if desired)
1 tsp. alum

Start with grape leaves in bottom of crock. Layer with washed cucumbers, dill, and grape leaves. A few small onions may be mixed with cucumbers.

Bring salt, vinegar, water, garlic and alum to a boil and then cool to 80 to 90°F before pouring into crock over cucumbers.

Cover top of cucumbers with grape leaves and place a plate, face down, on top of grape leaves. Put heavy rock on top of plate to keep cucumbers covered in brine.

Put in cool place, such as a basement. After two weeks start checking to see if they are ready.