Dill Pickles

• 1/2 bushel cucumbers, washed and speared
• fresh dill heads
• whole cloves, peeled
• alum
• red hot peppers, cut into thin strips or rings
• 14 c. vinegar
• 3 c. canning salt
• 42 c. water

1. Place washed and speared cucumbers in quart canning jars.
2. Add 2 to 3 heads of dill in each quart jar; place 2 to 3 cloves in bottom of each jar.
3. Add a pinch of alum and a strip or ring of red pepper to each jar.
4. Bring vinegar, canning salt and water to a boil.
5. Make sure that all the salt dissolves.
6. Pour liquid over cukes in each jar up to 1 inch from the top.
7. Wipe rims.
8. Seal jars; place in a boiling water bath to cover tops by 1 inch. Continue to boil for 10 minutes.
9. Take out quickly; place jars upside down for 5 minutes.
10. Stand jars upright; let cool.

cucumbers, dill, alum, red hot peppers, vinegar, canning salt, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=534291 (may not work)