|Fresh cucumbers||4 Pound (Approximately 4 Inches Long)|
|White vinegar||2 Cup (32 tbs)|
|Boiling water||4 Cup (64 tbs)|
|Pickling salt||1⁄4 Cup (4 tbs)|
|Fresh dill||1 Tablespoon|
|Garlic clove||1 (Per Jar)|
Wash cucumbers and chill in ice water.
Sterilize jars, tongs, a cup and a funnel.
Bring water, alum, vinegar and salt to a boil.
Reduce heat and keep liquid simmering.
Drain and dry cucumbers.
Put a sprig of dill and a clove of garlic in each quart jar.
Pack jars with cucumbers.
Fill with hot vinegar solution; seal.