Dill Pickles

• cucumbers
• 1/8 tsp. powdered alum
• 1/2 small hot pepper or 1 tsp. crushed hot pepper
• 2 heads dill or 1 tsp. dill seed
• 1 qt. vinegar
• 1 clove garlic or 1 tsp. crushed garlic
• 1 grape leaf
• 3 qt. water
• 1 c. salt

1. Pack washed cucumbers into hot, sterilized jars.
2. Into each jar, put the following:
3. powdered alum, hot pepper or crushed hot pepper, dill or dill seed, garlic or crushed garlic and grape leaf.
4. Bring to a boil the following: vinegar, water and salt. Pour vinegar mixture over cucumbers and seal by placing jars in boiling water for approximately 2 minutes.
5. Watch time so pickles will not get too soft.
6. Yield:
7. 6 to 8 quarts, depending on size of cucumbers.
8. Small, tiny cucumbers are best.
9. Check seal carefully for several days.

cucumbers, powdered alum, hot pepper, dill, vinegar, clove garlic, grape leaf, water, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=999985 (may not work)