25 to 30 med. cucumbers
1 garlic clove per jar (qts.)
1 hot pepper per jar
2 heads of dill weed or 8 tsp. dill seed per gal.
1 qt. apple cider vinegar
1 c. coarse salt (Morton's canning salt)
1/2 tsp. powdered alum in each jar

Chill cucumbers overnight in ice water. Pack in hot jars. Put 1/2 teaspoon powdered alum in each jar. Mix water, vinegar and salt, bring to a heavy boil. Pour over cucumbers in jar while still boiling. Seal jars and store in cool place. Ready in 10 to 15 days.