1 bunch dill
6 hot peppers
6 cloves garlic
6 slices onion
6 teaspoons whole pickle spices
6 lumps alum (found in pharmacy)
1 qt cider vinegar
2 quarts water
1 cup salt (I use Kosher)
Wash and dry enough cucumbers for six sterilized 1 quart jars. In
the bottom of each jar place a portion of the dill, 1 hot pepper,
1 clove garlic, 1 slice onion, 1 tsp of spices, a small lump alum,
and cucumbers. In a saucepan combine the vinegar, water and salt.
Let the mixture come to a rolling boil, then pour into the jars.
Seal immediately. Makes 6 qts.