Dill Pickles

 

4 dozen firm Cucumbers, about 3” long

6 C. Cider Vinegar

3 qt. Water

1/2 C. Coarse Salt

12 Heads Dill

3 cloves Garlic, chopped

6 pea sized pieces of Alum

 

Scrub cukes with a brush, rinse well and pack into hot sterilized jars. Heat together vinegar, water and salt until salt is dissolved. Stuff 2 heads dill, a piece of alum and half clove garlic into each jar. Fill with hot brine and seal. Store in cool, dry place.