|Powdered alum||1⁄8 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Fresh dill||4 Gram|
|Hot red pepper||1|
|Cider vinegar||4 Cup (64 tbs)|
|Salt||1 Cup (16 tbs)|
|Water||4 Cup (64 tbs)|
Let cucumbers stand overnight in water to cover; drain thoroughly.
Pack cucumbers in sterilized jars; to each jar add 1/8 teaspoon powdered alum, 1 clove of garlic, 2 sprigs of dill and 1 hot red pepper.
Com- bine vinegar, salt and water; bring to a boil.
Fill jars with brine; top each with fresh grape leaf.
Store in cool place for six weeks before using.