Dill Pickles

Directions

1. 1
   Choose crisp, fresh picked cucumbers.
2. 2
   Wash through 2 or 3 cold waters, rubbing with hands, never a brush.
3. 3
   Put vinegar, salt and water into large kettle ready for heating.
4. 4
   Wash dill and grape leaves.
5. 5
   Have ready 8 or 9 clean quart jars.
6. 6
   Place dill in each jar.
7. 7
   Pack sliced cucumbers, leaving room to put dill and grape leaf and 2 1/8-inch slice red pepper and 1/8 teaspoon alum in each jar.
8. 8
   Heat vinegar, salt and water to boiling and pour over pickles to fill jars.
9. 9
   Seal.
10. 10
    Store in cool, dark place.
11. 11
    Ready to use in 6 to 8 weeks.