Granny's Pickles

• fresh picked cucumbers
• 1 quart (950 ml) vinegar
• 3 quarts (2850 ml) water
• 1 cup (225 ml) salt
• 1 grape vine leaf (per jar)
• 2 to 3 cloves of garlic (per jar)
• 1 head of fresh dill or 1/2 tsp (2 ml) dill seed
• 1 small hot pepper (if desired)
• 1/4 tsp (1 ml) alum

1. Wash cucumber with warm water (warm water helps them seal better).
2. Pour 1 quart (950 ml) of apple cider vinegar, 3 quarts (2850 ml) of water (perferably spring water, water that has been treated such as city water will not sour to make pickles) and a cup of salt in a large pan and bring to a boil.
3. I usually put a small pan of water on to boil with the lids in it so they will seal better.
4. Then, place dill, garlic and hot pepper in the bottom of the jar, pack the cucumbers in on top of them.
5. Place a grape leaf on top of the cucumbers and alum on the top of the leaf.
6. Pour the hot juice mixture over the cucumbers and seal.
7. Give them a few weeks to work off.
8. We like them better cold so I keep them in the refrigerator after they have been opened.

fresh picked cucumbers, vinegar, water, salt, grape vine, garlic, dill, hot pepper, alum

Taken from online-cookbook.com/goto/cook/rpage/0016C5 (may not work)