Dill Pickles

• 1 peck cucumbers
• 3 pt. vinegar (scant)
• 1 1/2 c. salt (scant)
• 4 1/2 qt. boiling water
• grape leaves
• 2 large garlic
• 1 hot pepper
• 1 1/2 tsp. powdered alum
• 1/8 tsp. alum (in each qt.)

1. Choose crisp, fresh picked cucumbers.
2. Wash through 2 or 3 cold waters, rubbing with hands, never a brush.
3. Put vinegar, salt and water into large kettle ready for heating.
4. Wash dill and grape leaves.
5. Have ready 8 or 9 clean quart jars.
6. Place dill in each jar.
7. Pack sliced cucumbers, leaving room to put dill and grape leaf and 2 1/8-inch slice red pepper and 1/8 teaspoon alum in each jar.
8. Heat vinegar, salt and water to boiling and pour over pickles to fill jars.
9. Seal.
10. Store in cool, dark place.
11. Ready to use in 6 to 8 weeks.

cucumbers, vinegar, salt, boiling water, grape leaves, garlic, hot pepper, powdered alum, alum

Taken from www.cookbooks.com/Recipe-Details.aspx?id=186719 (may not work)