20 to 25 cucumbers (4 inch cubes)
1/4 tsp. alum per jar
1 clove garlic
2 heads dill or 2 tsp. dill seed
1 hot red pepper
1 qt. cider vinegar
1 c. pickling salt
3 qts. water
Grape leaves (optional)

Wash cucumbers and let stand in cold water over night. Drain. Place in hot sterilized jars. To each quart add 1/4 teaspoon alum, garlic, dill and red pepper. Combine vinegar, salt and water. Heat to boiling.

Add to pickles. Add grape leaves and seal. NOTE: Grape leaves keeps end of pickles from turning dark.