4 inch cucumbers
1 qt. vinegar
1/8 t. alum
1 c. salt
1 clove garlic
1 qt. water (soft or distilled)
2 heads dill
grape leaves
1 sm. hot pepper

Let cucumbers stand in ice water over night.  Pack in hot sterilized jars. To each quart of cucumbers add the above amount of alum, garlic, dill and red pepper.  Combine vinegar, salt, water and heat to boiling.  Fill jars.  Place grape leaf in each jar and seal.